260 Quick Marinades

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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These kinds of marinade are particularly suitable for small cuts of meat destined for fairly quick use such as grills of red meat, and for those meats which are to be used as ancillary ingredients in such cold preparations as galantines, terrines, pâtés etc.

  1. In the case of meats for grilling, sprinkle the surface of the meat with finely chopped shallot, a few pieces of parsley stalks, thyme, bay-leaf, salt and pepper in the appropriate amounts, then sprinkle with oil and lemon juice in the proportion of the juice of ½ lemon to 1 tbs of oil.
  2. In the case of strips of veal, or game, or ham, pork fat for galantines etc., season them with salt and pepper and sprinkle with a marinade composed of three parts white wine, three parts brandy and one part oil.

The marinade is afterwards added to the forcemeat under preparation.

In both cases the items should be turned in the marinade frequently so as to ensure even penetration.

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