Selle de Chevreuil a la Baden-baden
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Method
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- The saddle should be marinaded and well dried before being set to cook.
- Poële it on the vegetables of the marinade.
- When it is cooked, put it on a long dish, and, at either end of it, set a garnish of stewed pears, unsugared, but flavoured with cinnamon and lemon-rind.
- Pour one-third pint of game stock into the tray in which the joint was cooked;
- cook for ten minutes;
- strain;
- clear of grease, and thicken with arrowroot.
- Serve this thickened stock separately, and send some red-currant jelly to the table at the same time.
Plating
Cookware for this recipe
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