Chapter XVI · Poultry (Volaille) · No. 1795
Built upon: No. 134Cumberland Sauce
1795—Selle de Chevreuil à la Cumberland
Roast it like a haunch of venison, without marinading it. Send it to the table with a timbale of French beans, cohered with butter, and serve a Cumberland sauce (No. 134, Cumberland Sauce) separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1795, p. 569. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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