Saddle of hare with pumpkin-black truffle gnocchi and stuffed cabbage (Râble de lièvre cuisiné en cocotte, gnocchi de potiron à la truffe noire écrasée, chou vert farci, tranche épaisse de betterave glacée au vieux vinaigre) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 334) by Alain Ducasse

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Notes about this recipe

  • Eat Your Books

    See page 656 for civet marinade and sauce (hare civet sauce) recipe. See page 1048 for chicken juice recipe. The French recipe uses pumpkin (potiron muscade) instead of butternut squash. For gnocchi use "cloves garlic" instead of "oves garlic." See page 1041 for chicken consommé recipe.

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