3557 Civet de Lièvre à la Flamande

Name: Civet de Lièvre à la Flamande
Cuisine: France
Ingredients: clarified butter; redcurrant jelly; bouquet garni; onion; onions; bread; vinegar; salt; pepper; sugar; hare; butter; flour; red wine

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare and cut the hare as for the ordinary Civet, season and fry the pieces in butter until stiffened and coloured. Sprinkle with 30 g (1</