Chapter XVI · Poultry (Volaille) · No. 1814
Built upon: No. 168Cooked Marinade for Venison
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1814, p. 574. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →