Selle de Chevreuil aux Cerises
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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.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Keep the saddle for twelve hours in marinade (No.
- 169) made from verjuice instead of vinegar.
- Roast it on the spit, basting it with the marinade, and keep it slightly underdone.
- At the same time, serve a cherry sauce consisting of equal quantities of poivrade sauce and red-currant jelly, to each pint of which add three oz.
- of semi-candied cherries, set to soak in hot water thirty minutes beforehand.
- N.B.—This saddle need not be marinaded if it be desired plain.
Plating
Cookware for this recipe
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Pastry brush