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Traditionally, a hare that's been cooked in a jug, which has been standing in a container of simmering water. The sauce should include the blood of the hare, which has been drained and saved. For a modern version of this dish, see our recipe section.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.