Chapter XVI · Poultry (Volaille) · No. 1815
1815—Cuisses de Lièvre
Use the legs of young hares only; those of old animals may be used for the “civet” and forcemeat alone. After having cleared them of tendons and larded them with very thin strips of bacon, treat them like the râble.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1815, p. 574. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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