3565 Cuisses de Lièvre

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.