Legs of Hare (Cuisses de Lièvre)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- hare legs
- one of the sauces given for the Côtelettes de Lièvre or the Râbles de Lièvre
- one of the garnishes given for the Côtelettes de Lièvre or the Râbles de Lièvre
Instructions
- Free the hare legs thoroughly of sinew.
- Lard them finely.
- Roast them.
- Accompany them with one of the sauces and garnishes given for the Côtelettes and the Râbles.