Hare Soup
Ingredients
Directions
Prepare the meat
Remove the meat from the bones of the hare and pound it in a mortar.
Make the soup
Add the pounded meat and the crumb of the French rolls to the soup.
Rub the mixture through a sieve.
Heat the soup slowly without letting it boil.
Serve
Serve immediately.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Hare meat
- Provides the main body and rich flavour of the soup once pounded and sieved.
- French rolls
- Their crumb thickens the soup and gives it body as it is rubbed through a sieve.
The step that matters
Heat the soup slowly without letting it boil. Boiling can cause the thickened mixture to separate or curdle and become grainy, while gentle heating keeps the texture smooth and even.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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