(2301). Venison Hash, American Style And With Poached Eggs (Hachis De Chevreuil A L'Auiericaine Et Aux Oeufs Poches)

Fry in a sautoir some shallots, parsley and chives; do not color them; moisten with half white wine and half stock (No. 194a), add as much espagnole sauce (No. 414), reduce, then put in two-thirds of venison and one-third of mushrooms, both cut up in quarter-inch squares. Prepare a border with potato croquette preparation softened with eggs, push it through a cornel on to the edge of the inside basin of the dish, using a channeled socket; then fill the border with the hash, bestrew it with bread raspings, pour over butter and brown in a hot oven.

A more simple hash can be prepared with cold roasted venison and cooked potatoes, equal quantities of both cut in quarter-inch squares. Heat without boiling in a poivrade sauce (No. 522), seasoned to taste. Dish it up very hot and surround with croutons fried in butter.

(2302). Hashed Woodcock In A Croustade With Soft Eggs (Hachis De Becasses En Croustade Aux Oeufs Mollets)

Line a low croustade mold (Fig. 152)with fine foundation paste (No. 135), form an outer edge and egg it over twice; cover the bottom and sides with battered paper and till it with uncooked rice, bake in a moderate oven and then empty of its contents. Take the meats from six cooked woodcock and cut them into small three-sixteenths inch squares, after suppressing all the bones, skin and sinews. Fry the intestines in butter, pound these with the meat from the legs, etc., and make of it a puree to place in a saucepan with the fragments and parings; add a few minced shallots and boil up for some moments, then put in some espagnole sauce (No. 414), pass the whole through a tammy and reduce to the consistency of a half-glaze sauce (No. 413); now add the woodcock meats and season properly. Fill the croustades with this hash and on top of it range either well drained poached eggs (No. 2931) or soft eggs (No. 3949). This hash can also be dressed in a bread croustade fried in butter.

(2303). Young Rabbit Hash Garnished With Croquettes (Hachis De Lapereaux Garni De Croquettes)

Trim nicely the meats of one or several cold roasted young rabbits, cut them up into quarter-inch squares. Reduce some espagnole sauce (No. 414) in a sautoir, either with champagne or good white wine, to the consistency of half-glaze, add to it the meats and season well; heat it up without boiling in a bain-marie for one hour, dish up the hash and surround it with small round and flat young rabbit croquettes, made with cold rabbit free of bones, sinews or fat. and cut up into three-sixteenths inch squares, with the same of truffles and mushrooms; mix all these together with espagnole sauce (No. 414), finished with rabbit fumet. Fry, wipe, salt and dress them around the hash, scattering chopped parsley over the whole.