Chapter XVI · Poultry (Volaille) · No. 1799
1799—Selle de Chevreuil avec Sauces Diverses
Saddle of roebuck may also be served with the following sauces:—Poivrade, Venison, Grand-Veneur, Moscovite, Roberts, &c. The selected accompaniment determines the title of the dish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1799, p. 570. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →