3579 Râble de Lièvre à la Navarraise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Finely lard the saddle and marinate for a few hours in red wine marinade.

Drain and well dry the saddle and roast it in a very hot oven on the vegetables from the marinade.

Meanwhile, lightly colour in butter 250 g (9 oz) sliced onions and 50 g (2 oz) crushed sweet garlic. Sprinkle with 20 g ( oz) flour, cook gently for a few minutes, then moisten with 2 dl (7 fl oz or U.S. cup) good veal stock. Add a little thyme and bayleaf and cook gently.

Pass the whole through a fine sieve and reduce to a thick purée; fill 10 grilled mushrooms with this purée.

Arrange the cooked saddle on a dish surrounded by the prepared mushrooms. Quickly deglaze the tray with the liquid from the marinade, pass it through a fine strainer, reduce to approximately 1 dl ( fl oz or ½ U.S. cup) and thicken and enrich it with a little butter.

Serve the saddle accompanied with the sauce.