Classic lièvre à la royale requires garlic and shallots chopped to near-molecular fineness
Evidence
‘The chopping of the garlic and the shallots must be so fine that each of them attain as nearly as possible a molecular state. — David, Elizabeth, Book of Mediterranean Food, 482
Categorization
- corroborated: 2 independent passages support this claim — David, Elizabeth, Book of Mediterranean Food, 482
- XREF: connects to: Mediterranean cultural identity is popularly bound to garlic use in cooking — David, Elizabeth, Book of Mediterranean Food, 22