261 Raw Marinade for Butcher’s meats and Venison

Preparation info
  • To make

    2 litres

    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Flavouring Ingredients

  • 100 g ( oz) carrot
  • 100 g (


Season the meat with salt and pepper. Slice the carrots, onions and shallots and place half of these ingredients in a suitable receptacle of a size just large enough to hold the pie