Cookbook:Hartshorne Cream Sauce for a Hare

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

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

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.