3581 Râble de Lièvre, Sauce Groseilles au Raifort

Saddle of Hare with Redcurrant and Horseradish Sauce

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Roast a finely larded saddle of hare in a very hot oven.

Serve it accompanied with Sauce Groseilles au Raifort.