To Roast the Joint
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
- Withdraw it from the marinade and dry it thoroughly;
- set it on a stand in the baking-tray;
- and put it into a very fierce oven, that the meat may set immediately.
- The object of the very fierce oven is to prevent the juices absorbed from the marinade escaping in steam and thereby hardening the meat.
- Towards the close of the operation, rissole the larding bacon well.
- Set on a long dish;
- fix a frill to the bone, and serve a Chevreuil sauce separately.
- Chevreuil Sauce à la Française.—With the marinade of the joint and a Mirepoix with ham, prepare a sufficient quantity of Poivrade sauce (No.
- 49) to obtain two-thirds of a pint of it after it has been strained through a colander—an operation which should be effected with the application of great pressure to the aromatics.
- Despumate this sauce for thirty minutes, and add, little by little, half a wine-glassful of excellent red wine.
- Finish the seasoning with a little cayenne and a pinch of powdered sugar, and once more rub the whole through tammy or a fine strainer.
Plating
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