3577 Râble de Lièvre à l’Allemande

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Marinate the saddle in a raw marinade.

Spread the vegetables from the marinade on the bottom of a suitable-sized roasting pan, place the well dried saddle on top and roast it in a very hot oven. When it is nearly cooked, remove the vegetables and add 1 dl ( fl oz or ½ U.S. cup) cream to the pan; complete the cooking of the saddle, basting with the cream.

Place the saddle on a dish, add a few drops of lemon juice to the cream and pass it through a fine strainer. Pour this sauce around the saddle.