Hare Cutlets Diane (Côtelettes de Lièvre Diane)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- hare cutlets
- butter
- chestnut purée
- sauce Diane
Instructions
- Colour the hare cutlets in butter.
- Arrange them in a turban with a chestnut purée in the middle.
- Serve a sauce Diane separately.