3563 Côtelettes de Lièvre Morland

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For this preparation use a raw forcemeat which should be kept a little firm; divide it into 60 g (2 oz) pieces and mould cutlet shape by hand but without stuffing them with a Salpicon.

Dip the cutlets in melted butter, then roll them in finely chopped truffle. Pat them carefully with the flat of a knife then shallow fry in clarified butter.

Arrange in a circle on a dish and serve accompanied with 1) a dish of purée of mushrooms, and 2) a light Sauce Poivrade.