Advertisement
3566 Filets de Lièvre
Appears in
Published 1903
The fillets of hare are represented by those pieces of meat lying along and on top of both sides of the backbone. They should be removed from the carcase of the hare along its complete length from the point of the haunch to the beginning of the neck.
Carefully remove all sinew and lard them with fine strips of salt pork fat or truffle, or cut shallow incisions and inset these with slices of truffle according to requirements. They are generally formed into the shape of crescents, each being sufficient for two or sometimes three people if fairly large.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title