Chapter XVI · Poultry (Volaille) · No. 1797
1797—Selle de Chevreuil à la Beaujeu
Lard and roast it. Set it on a long dish, and surround it with artichoke-bottoms, garnished with lentil purée, and alternated with chestnuts cooked in a small quantity of consommé and glazed.
Serve a venison sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1797, p. 569. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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