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Gibelotte of Hare
Proceed the same way as for civet of hare, French style, replacing the red wine with one pint of white broth, and adding twelve whole mushrooms five minutes before serving.
Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.
Home › The Waldorf Kitchen › Gibelotte of Hare
Proceed the same way as for civet of hare, French style, replacing the red wine with one pint of white broth, and adding twelve whole mushrooms five minutes before serving.