Filet de Lièvre à la Muette

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

a hare
a mince of chickens' livers ↝ Liver, chicken [Liver and organ meats]
truffles
shalots ↝ Shallots, raw [Vegetables and Vegetable Products]
a rich brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
a tumblerful of champagne

Instructions (2)

Cut a hare into fillets.
Stew the fillets with a mince of chickens' livers, truffles, and shalots in a rich brown gravy with a tumblerful of champagne in it.

Original Text

Filet de Lièvre à la Muette.

Cut a hare into fillets and stew them with a mince of chickens' livers, truffles, shalots in a rich brown gravy with a tumblerful of champagne in it.

[Pg 25]

Notes

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