after all spend a week catching
your hare) and the ingredients to
cooking this dish you will see that
the senator was not exaggerating.
I have translated the recipe as
faithfully as possible. It is very
lengthy and there are repetitions.
But in those days there was plenty
of space to fill up; and from the
senator’s precise instructions one
can well imagine the delightful old
gentleman bending over his
‘daubière’, and the pride with
which he presented this beautiful
creation to his gourmet friends.
‘Ingredients