3560 Côtelettes de Lièvre

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


These cutlets may be prepared in three ways:

  • by using a Croquette mixture bound with a brown sauce, of which the principal ingredient is finely diced cooked hare. The procedure is exactly the same as for ordinary Croquettes.
  • according to the method à la Pojarski.
  • by using a forcemeat of hare with panada and butter.

Although the last two preparations can be moulded cutlet-shape by hand, it is preferable that they be moulded in small tinned cutlet moulds. They should be stuffed inside with a Salpicon of the loin of hare mixed with a little Civet sauce if possible and then cooked. Allow to cool, flour, egg and breadcrumb them, then shallow fry to a golden brown in clarified butter.

For all three methods the cutlets should be served accompanied with a sauce and garnish in keeping with the ingredients.