Hare Cutlets with Mushrooms (Côtelettes de Lièvre aux Champignons)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- hare cutlets
- butter
- mushroom garnish
- sauce Champignons
Instructions
- Colour the hare cutlets in butter.
- Arrange them in a turban.
- Set a garnish of mushrooms in the middle.
- Coat with a sauce Champignons.