3564 Côtelettes de Lièvre Pojarski

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Proceed according to the method and proportions indicated for Côte de Veau Pojarski. Use the flesh from the legs of hare after carefully removing all sinew.

The garnish for these cutlets is optional but, naturally, it should be in keeping with the preparation.