3565 Cuisses de Lièvre

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Carefully remove all sinew from the legs, finely lard them with salt pork fat and roast them.

Serve accompanied with one or the other of the sauces and garnishes indicated for cutlets or saddle of hare.