Cookbook:Hartshorne Cream Sauce for a Hare

Hartshorne Cream Sauce for a Hare
Category	Sauce recipes
Difficulty

Cookbook | Ingredients | Recipes

This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.

Ingredients

• ½ pint cream
• Hare or venison
• 2 egg yolks
• Some onion
• Butter
• Flour
• Salt

Procedure

1. Run the cream over the hare or venison just before frothing it, and catch it in a dish
2. Boil the cream up with the yolks, onion, and a piece of butter rolled in flour and salt.