Thick Hare Soup with Profiteroles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut up the cleansed hare into small joints and put it in a stewpan with two ounces of butter, one carrot cut up into dice shapes, one turnip, two or three onions, one leek, a strip or two of celery...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
Ingredients
- raw yolks
- eggs
- port wine
- warm cream
- profiteroles
- croûtons of fried bread
- game bones
- vegetables
- manner
- cream
- meat
- celery
- leek
- onions
- turnip
- carrot
- butter
- hare
- brown stock
- polson’s cornflour
- brown cornflour
- fresh mushrooms
- marjoram
- herbs with basil
- mace
- crushed peppercorns
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