Cotelettes de Lievres a l’Allemande
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 320. The excerpt below is the record exactly as published.
Cotelettes de Lievres a l’Allemande. — Loin of hare cut into cutlets, pared and trimmed ; season, egg, and crumb them, and fry in hot butter. Dish up and garnish with slices of hard-boiled eggs and French gherkins. Serve with a white wine sauce
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