Stuffed royale of hare with chestnut tortellini, sautéed salsify and "trompette de la mort" mushrooms (Royale de lièvre truffée à l’ancienne, salsifis poêlés blonds, tortellini à la farine de châtaigne, champignons des bois) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 338) by Alain Ducasse

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Notes about this recipe

  • Eat Your Books

    See page 322 for royale sauce recipe. "cloves garlic" is the corrected translation of "oves garlic." See page for brown game stock (juice) recipe; reduce for game glaze (glace de gibier). See page 1042 for light chicken stock recipe. See page 1048 for veal juice recipe.

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