Clean Hare Soup

Ingredients

• 1 Hare
• 1 lb shin of Beef
• 1 Carrot
• 1 Turnip
• 2 Onions
• 1 head Celery
• 1 bunch Herbs
• 1 blade Mace
• 6 Cloves
• 1 teaspoon Peppercorns
• 2 Whites and Shells of Eggs
• 3 quarts Water

Directions

1. Remove the marrow from the shin of beef, cut it into pieces, and place it in a saucepan with the water to boil. Skim carefully as it boils.

2. Add the vegetables, herbs, and spices, and continue boiling gently for two hours.

3. Paunch the hare, cut it into joints, and add it to the stock. Let it boil for another hour and a half.

4. Remove the best pieces of hare and set them aside, returning the bones to the saucepan. Allow to boil for another two hours.

5. Strain the mixture through a fine sieve or cloth and set aside to cool.

6. Once cool, remove the fat from the top. Place the soup back in a saucepan with the whites and shells of the eggs, stirring until it boils.

7. Simmer until the soup looks clear, then strain again.

8. Prepare quenelles by mixing flour, butter, and water smoothly in a small saucepan. Stir over heat until it becomes a very thick paste, then set aside to cool.

9. Finely mince the reserved hare pieces (about 6 oz), pound in a mortar, and rub through a coarse sieve.

10. Combine the panada with the minced hare in the mortar, add 1 egg and the yolk, and pound together. Season with salt and pepper.

11. Shape the quenelles with a teaspoon and poach them as directed for chicken quenelles.