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Quenelle Meat

A quenelle of hare meat simmered in hare sauce, served with fried toast croutons.

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

Ingredients

Directions

Stew the hare

  1. Put the strained hare into a stewpan.

  2. Add the Hare Sauce and salt.

  3. Let it stew until the hare is tender.

Serve

  1. 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.

Explore the science

What each ingredient does

Hare
Provides the main meat, which becomes tender as its connective tissue breaks down during stewing.
Hare sauce
Adds moisture and savoury flavour, keeping the meat moist as it stews.

The step that matters

Let it stew until the hare is tender. A gentle simmer slowly breaks down the connective tissue in the meat. Boiling it hard tends to toughen the proteins and dry the surface, so the hare stays firm and chewy.

“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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