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Entrées: Civet

Civet de chevreuil is jugged roebuck.

Slices from any joint are served in Piquante sauce with currant jelly, etc., as Émincé de chevreuil. For Salmis de chevreuil à la Sultane, the meat is soaked in marinade, stewed, and served in a brown sauce with port wine and pickled sultanas.

HARE.

Lièvre, or lévraut, sauté is cut in pieces, sauté, and served in a sauce of broth and wine with mushrooms, etc.

Civet de lièvre is jugged hare; à la St. Hubert, it is served with a compote of cherries, and a rich sauce with wine and chopped truffles.

Filets de lièvre, or lévraut, are fillets of hare fried ENTRÉES. and dressed in a circle with a brown sauce.

They are also piqués - larded and braised, and served with Poivrade sauce. Served with tomato sauce, they are piqués sauce tomates. À la Bourguignotte, they are cut in halves, larded and braised; dressed in a crown with a brown sauce, bacon cut in dice, young onions, etc.

Côtelettes de lièvre à la Dauphine are slices cut from the fillets with a small piece of bone stuck in each, breadcrumbed and fried; served with Piquante sauce and chopped olives. Arranged alternately with little cutlet shapes of rich hare stuffing, and served with a game sauce, garnished with mushrooms and button onions, they are called à la Chef.

For Turban de lièvre à la Péronne, the fillets are dressed in the same way, and arranged in a circle alternately with quenelles of forcemeat of hare; white sauce with vinegar and pickled onions.

Boudins de lièvre. Rolls of forcemeat of hare, breadcrumbed and browned. Aux cerises, they are garnished with stewed cherries. - RABBITS.