Hare à la royale

Hare à la royale (also called lièvre à la royale or royal hare)[1][2] is a traditional French culinary dish.[3][4] There are two interpretations of this dish that both have historic origins. One is a hare in a stew with garlic and shallots that includes red wine. The other includes meat stuffed with foie gras and truffles serves in slices and topped with red wine.[5]

References
  1. Fabricant, Florence (2016-12-05). "Long-Eared Feast, Fit for a King (Published 2016)". The New York Times. ISSN 0362-4331. Retrieved 2021-01-11.
  2. "Le lièvre à la royale, agitateur de palais". Libération.fr (in French). 2016-12-02. Retrieved 2021-01-11.
  3. Downie, David (2017-09-26). "Blood's Role In French Cuisine And History". Food Republic. Retrieved 2021-01-11.
  4. Foodie, The Old. "Lièvre à la Royale". Retrieved 2021-01-11.
  5. "Lièvre à La Royale". Epicurious. 2012-01-24. Retrieved 2021-01-11.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.