Lièvre à la royale

Hare à la royale is a classic dish of French cuisine. A whole hare is slowly braised in red wine and served with a sauce made from its heart, liver, lungs and blood. The culinary term à la royale has different meanings according to the dish to which it is applied. It may be used of clear soups; of fish or poultry poached and served hot, garnished with quenelles and mushrooms with poached oysters and truffles (fish) or foie gras (poultry); and of hot or cold desserts made from unusual ingredients and presented with sophistication. Lièvre à la royale is a traditional dish, which, according to Larousse Gastronomique, is claimed by both Orléanais and Périgord as originating in their region. It is mentioned in several 19th-century French texts, but was brought to greater prominence by the senator and newspaper columnist Aristide Couteaux. In November 1898 he published a description of and recipe for lièvre à la royale in Le Temps. Elizabeth David, who printed a translation of the article in her first book, Mediterranean Food (1950), summarised it:

Source: Wikipedia