3561 Côtelettes de Lièvre aux Champignons

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and shallow fry the cutlets to a golden brown in butter. Arrange them overlapping in a circle on a dish and place a garnish of sautéed mushrooms in the centre. Coat the cutlets with Sauce Champignons.