Hare Cutlets Mirza (Côtelettes de Lièvre Mirza)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- hare cutlets
- butter
- reinette apples
- redcurrant jelly
- light sauce Poivrade
Instructions
- Hollow out the centre of each half reinette apple and bake them in the oven.
- Fill each cavity with redcurrant jelly.
- Colour the hare cutlets in butter.
- Arrange each cutlet on a half apple.
- Serve a light sauce Poivrade separately.