Chapter XVI · Poultry (Volaille) · No. 1793
Built upon: No. 168Cooked Marinade for VenisonNo. 250Poëlings
1793—Selle de Chevreuil à la Baden-Baden
The saddle should be No. 168, Cooked Marinade for Venison and well dried before being set to cook.
No. 250, Poëlings it on the vegetables of the No. 168, Cooked Marinade for Venison.
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1793, p. 568. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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