Chapter XVI · Poultry (Volaille) · No. 1798
1798—Selle de Chevreuil au Genièvre
Lard the saddle, and roast it. Swill the baking-tray with a small glassful of burned gin; add one powdered juniper berry and one-sixth pint of double cream. Reduce the cream to half; complete with a few tablespoonfuls of poivrade sauce and a few drops of lemon juice. Serve this sauce with the saddle, and send separately some hot stewed apples, very slightly sugared.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1798, p. 569. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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