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[]

^ 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.
^ "Le lièvre à la royale, agitateur de palais". Libération.fr (in French). 2016-12-02. Retrieved 2021-01-11.
^ Downie, David (2017-09-26). "Blood's Role In French Cuisine And History". Food Republic. Retrieved 2021-01-11.
^ Foodie, The Old. "Lièvre à la Royale". Retrieved 2021-01-11.
^ "Lièvre à La Royale". Epicurious. 2012-01-24. Retrieved 2021-01-11.

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[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.

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