Saddle of hare with a cream sauce (Rable de lièvre à la crème) from French Country Cooking (page 166) by Michel Roux and Albert Roux and The Roux Brothers
- bay leaves
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pork back fat
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Alsace noodles (Spätzle)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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