Chapter XVI · Poultry (Volaille) · No. 1796
Built upon: No. 168Cooked Marinade for Venison
1796—Selle de Chevreuil à la Créole
No. 168, Cooked Marinade for Venison it for a few hours only, and roast it on the spit, basting it the while with the No. 168, Cooked Marinade for Venison.
Set it on a long dish, and surround it with bananas tossed in butter.
At the same time serve a Roberts sauce, combined with a third of its bulk of Poivrade sauce, and one oz. of fresh butter per pint.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1796, p. 569. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →