1814—Râble de Lièvre au Genièvre

Roast it, as above, on the vegetables of the No. 168, Cooked Marinade for Venison.

Swill the dish with a small glassful of gin and two or three tablespoonfuls of No. 168, Cooked Marinade for Venison, and reduce to half. Add one-sixth pint of cream, two tablespoonfuls of poivrade sauce, and four powdered juniper berries.

Strain and serve this sauce separately at the same time as the râble.