3580 Râble de Lièvre, Sauce aux Cerises

Saddle of Hare with Cherry Sauce

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Roast a finely larded saddle of hare, either un-marinated or very lightly marinated.

Served it accompanied with Sauce aux Cerises. See Caneton Rouennais aux Cerises for the sauce.