3557 Civet de Lièvre à la Flamande

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 oz) flour and cook together for a few minutes. Moisten with 1 litre ( pt or U.S. cups) red wine and the liver which has been pounded, passed through a fine Sieve and mixed with 2 dl (7 fl oz or U.S. cup) vinegar.

Season with salt and pepper and add 30 g (1 oz) brown sugar, a Bouquet garni and a little later, 500 g (1 lb 2 oz) sliced onion, cooked in butter. Cook gently on the side of the stove.

As soon as the hare is just cooked, tip the whole on to a sieve. Transfer the pieces of hare to a clean pan then pass the sauce and onions through the sieve. Pour this sauce over the pieces of hare and reheat thoroughly.

To serve: place into a timbale or deep dish and surround with heart-shaped Croûtons of bread fried in clarified butter and coated on one side with redcurrant jelly.