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Auguste Escoffier

3580 Râble de Lièvre, Sauce aux Cerises

Saddle of Hare with Cherry Sauce

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
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.

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