Clean and cut in slices ½ lb of
cèpes, fry them in oil and add them
to the hare (when it has cooked for
an hour), and simmer a further 30
minutes. Arrange the pieces of hare
in the serving dish and keep them
hot. Add to the sauce in die pan the
blood of the hare, to which you
have mixed a teaspoon each of oil,
vinegar, and wine, the pounded
liver and a pinch of parsley,
thyme, and rosemary.
Reheat the sauce but do not let it
boil again, pour it over the hare
and garnish with croûtons of fried
bread.