Hare Cutlets Pojarski (Côtelettes de Lièvre Pojarski)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- flesh of hare legs
- the other elements and proportions given for Côte de veau Pojarski
Instructions
- Proceed by the method and proportions given for Côte de veau Pojarski.
- Use the flesh of hare legs, well freed of sinew, in place of the veal.
- Choose a garnish to suit the preparation, or serve without one.