Selle de Chevreuil a L’allemande
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
This recipe is known as French, but other nations also prepare similar recipes.
Credit
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
Method
- Marinade the saddle for two or three days in raw marinade No.
- 169, and roast it, on a narrow baking-tray, upon the vegetables of the marinade.
- As soon as the joint is cooked, withdraw it;
- swill the tray with a little marinade, and almost entirely reduce.
- Clear of grease;
- add two-thirds pint of cream and one powdered juniper berry;
- reduce by a third;
- complete with a few drops of melted glaze, and rub through tammy.
- Serve this sauce at the same time as the saddle, which set on a long dish.
Plating
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