Chapter XVI · Poultry (Volaille) · No. 1792
Built upon: No. 169Raw Marinade for Butcher’s Meat or VenisonNo. 168Cooked Marinade for Venison
1792—Selle de Chevreuil à l’Allemande
Marinade the saddle for two or three days in raw marinade No. 169, Raw Marinade for Butcher’s Meat or Venison, 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 No. 168, Cooked Marinade for Venison, 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1792, p. 568. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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