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Classic
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page 327
carefully and pencil it over with drawn butter, then to be placed in the oven to
get a nice brown color. Now take away a quarter of the rice and fill the space
with hare puree, and garnish with slices of baked hare filets lined with truffle
and 10 @ 12 boiled shelled egg. Put up the puree in a pyramid. The eggs must not
be hard.
Potato crust with chicken filet.
Pare and wash four pounds of potatoes; boil them in water and salt until half
cooked; then empty the water and place the pan in the oven till the potatoes are
soft. Now pound and press them in small quantities through a strainer. Take two
eggs and a piece of butter (about half an ounce) to each quart of puree, mix it
all with a little flour, shape it in a mould, cover the surface with beaten
eggs, bake it and make a hole in it (see above). Then take two chicken filets,
cut them in two lengthwise, line them with fine pork, and bake and glaze them.
Make a puree of the rest of the chicken meat, put a part of the puree in the
potato crust,
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