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Hare in Aspic

4 servings

Ingredients

• 1 pcs Hare
• 0.5 l White wine
• 0.5 l Bouillon
• Root vegetables (a little)
• Onions (a little)
• Bay leaf (a little)
• Salt (a little)
• Pepper (a little)
• Allspice (a little)
• Juniper berries (a little)
• 1 pcs Lemon
• 6 pcs White gelatine (sheets)

Instructions

1. Steam a prepared and larded hare in 0.5 l white wine and 0.5 l bouillon with root vegetables, onions, bay leaf, salt, pepper, allspice, and juniper berries.
2. Once the hare is tender, chop it into pieces and arrange it in a deep dish.
3. Degrease the broth, strain it through a sieve, add the juice of one lemon, and reduce it to about 0.5 l.
4. Remove from heat and stir in 6 sheets of white gelatine, dissolved in one cup of warm, not boiling, water.
5. Pour the clear broth over the hare and let it cool, allowing it to set into aspic or jelly.

Modernized from a treasured 19th-century German cookbook.