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3581 Râble de Lièvre, Sauce Groseilles au Raifort
Saddle of Hare with Redcurrant and Horseradish Sauce
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Roast a finely larded saddle of hare in a very hot oven.
Serve it accompanied with Sauce Groseilles au Raifort.