THis SAUCE for saddle of hare was created and bequeathed to us by a true friend whose name it bears. Jenny died at the age of eighty-four, after a wonderful life during which her warmth and generosity and her exceptional cooking gladdened many hearts.

To serve three or four:



Saddle of young hare*
Butter, salt, pepper
Liver of the hare
2 tablespoons butter
1 bay leaf
1 sprig of thyrne
6 shallots, peeled
1 stalk of celery
1 carrot
3 tablespoons red wine, preferably Bordeaux
1 cup heavy crearn
Blood of the hare, optional
4 teaspoons currant jelly
3 tablespoons brandy
2 teaspoons granulated sugar
Juice of 1 lemon
Salt and pepper

*The saddle is the back of the hare, extending from behind the shoulders to the thighs. A domestic rabbit that bas been marinated in a game marinade makes a good substituts, but it would be wise to include the back legs since rabbits are smaller and less meaty.



PLACE THE dressed saddle of hare in a shallow well-buttered roasting pan; remove the thin membrane that covers the back. Butter the surface of the saddle and salt and pepper it lightly. Roast it for 20 to 30 minutes in a pre-heated 400' F. oven. To check that the hare is properly cooked, lift it from the pan; the juice that runs from it should be slightly pink. (If you prefer hare well done, the juice should be colorless, but we do not think this is preferable.) By the time the hare is done, have ready the following sauce, which is cooked separately.

Put the liver of the hare in a saucepan with the butter and herbs, and add the vegetables, washed and cut in pieces, and a spoonful of water. Salt and pepper lightly, and simmer, covered, over low heat for about 30 minutes. Remove the liver and force it through a fine sieve (or purée it in an electric blender) into a small saucepan.

Add the red wine, blend the mixture well with a whisk, and simmer it over very low heat for 15 minutes. Then add the cream and, if possible, 3 or 4 tablespoons of the blood of the hare. Let this mixture simmer again over low heat until it begins to thicken.

Now add the currant jelly, brandy, sugar, and lemon juice, and heat and stir until the sauce is well blended. Season to taste with salt and pepper.