The original recipe called for sautéing 200 g (half-pound) of mushrooms to add just before serving, and thickening the sauce before serving, but I don't think either is necessary. |
Good with mashed potatoes or noodles, to use the sauce |
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Based on “Civet de lièvre” in “Petit Recueil de la Gastronomie Alsacienne”, Tome 1, by Marguerite Doerflinger. |