Râble de Lièvre a L’allemande
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France.
Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
Method
- Set the râble well dried on the vegetables of the marinade, which should be laid on the bottom of a long, narrow dish.
- When it is nearly cooked, remove the vegetables, pour one-quarter pint of cream into the dish, and complete the cooking of the râble, basting it the while with that cream.
- Finish at the last minute with a few drops of lemon juice.
- Dish the râble, and surround it with the cream stock, strained through a fine strainer.
Plating
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