Selle de Chevreuil Au Genievre
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 329. The excerpt below is the record exactly as published.
SELLE DE CHEVREUIL AU GENIEVRE 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
Cook this with the app: pantry check, scaling, and the assistant.