Hare Cutlets Morland (Côtelettes de Lièvre Morland)

Ingredients

• hare forcemeat
• melted butter
• truffle
• clarified butter
• mushroom purée
• light sauce Poivrade

Instructions

1. Keep the hare forcemeat a little firm and divide it into portions of 60 grammes.
2. Mould the cutlets by hand, without filling them inside.
3. Dip them in melted butter, then roll them in finely chopped truffle.
4. Press the truffle on lightly with the blade of a knife.
5. Cook them gently in clarified butter.
6. Arrange them in a turban.
7. Serve separately a mushroom purée and a light sauce Poivrade.