Lièvre À La Royale is a dish that Eishi Tsukasa cooked during his match against Satoshi Isshiki during the 2nd Card of the 4th Bout of the Régiment de Cuisine.

Description Edit

This dish comprises of 5 parts: Lièvre Ensemble, Rabbit Blood & Chocolate Sauce, Royale Custard, Chestnut Confit and a Fig-Apple Purée Sauce. The lièvre ensemble is made from rabbit collar meat and ground rabbit hind leg meat is rolled into a cylinder and pan fried. And the rabbit blood & chocolate sauce contains red wine, rabbit meat & bone fond, foie gras, chocolate and wild rabbit blood. Beneath the chocolate sauce there is the royale custard made of eggs, consommé and porcini mushrooms, a chestnut confit and a fig-apple purée sauce. When all five parts of this dish are eaten together it performs a perfect symphony of flavors each one elevating the other.

Recipe Edit

  • Lièvre Ensemble
    • Wild Rabbit
      • Ground Hind Leg Meat
      • Collar Meat
  • Rabbit Blood & Chocolate Sauce[1]
    • Red Wine Reduction
      • Red Wine
    • Wild Rabbit
      • Blood
      • Fond
        • Meat
        • Bone
    • Foie Gras
    • Chocolate
  • Royale Custard[2]
    • Eggs
    • Consommé
    • Porcini Mushrooms
  • Chestnut Confit
    • Chestnuts
  • Fig-Apple Purée Sauce[3]
    • Figs
    • Apples

Garnish: Edit

  • Black Truffles

Gallery Edit

Trivia Edit

Lièvre À La Royale in english roughly translates to Hare At The Royal.

Real Facts Edit

  • Lièvre À La Royale is one of the gastronomic glories of French cuisine. Its success requires complex preparation and cooking.[4]
  • Chocolate sauce is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake.[1]
  • Royale Custard is a soup addition. It is prepared from one part egg yolk, two parts egg and four parts cream and is seasoned with salt and nutmeg. Custard royale may also be prepared with milk instead of cream.[2]
  • Purée (or mash) is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) purified or refined.[3]

References Edit

  1. 1.0 1.1 Wikipedia Page on Chocolate Sauce
  2. 2.0 2.1 Wikipedia page on Royale Custard
  3. 3.0 3.1 Wikipedia page on Purée
  4. Wikipedia page on Lièvre À La Royale