Selle de Chevreuil Aux Cerises
From A guide to modern cookery, 1909
Serves 6
This saddle need not be marinaded if desired plain.
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 328. The excerpt below is the record exactly as published.
SELLE DE CHEVREUIL AUX CERISES Keep the saddle for twelve hours in marinade (No. 169) made from verjuice instead of vinegar. Roast it on the spit, basting it with the marinade, and keep it slightly underdone. At the same time, serve a cherry sauce consisting of equal quantities of poivrade sauce and red-currant jelly, to each pint of which add three oz. of semi-candied cherries
Cook this with the app: pantry check, scaling, and the assistant.