1813—Râble de Lièvre à l’Allemande

Set the râble well dried on the vegetables of the No. 168, Cooked Marinade for Venison, 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.