Gibelotte of Hare
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 63. The excerpt below is the record exactly as published.
Gibelotte of Hare. — Proceed the same as for Civet of Hare a la Franijaise, replacing the red wine by 1 pint of white broth, and adding twelve whole mushrooms
Cook this with the app: pantry check, scaling, and the assistant.