3592 Lapereau en Gibelotte

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The preparation of the Gibelotte is the same as that for the Civet de Lièvre except that the liquid used should be half red wine and half white stock.

For Gibelotte à la Menagère, the preparation is again the same, but includes an extra garnish of quarters of potatoes.