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Quenelle Meat

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Quenelle Meat

Ingredients

Directions

  1. Put the strained hare into a stewpan.

  2. Add 3/4 pint of Hare Sauce and 1 teaspoon of salt.

  3. Let it stew until the hare is tender.

  4. Serve in an entree dish with fried croutons of toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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