262 Cooked Marinade for Butcher’s meats and Venison

Name: Cooked Marinade for Butcher’s meats and Venison
Yield: To make 2 litres (3½ pt or 9 U.S. cups)
Cuisine: France
Ingredients: 2 cloves of garlic; 30 g (1 oz) parsley stalks; ½ bayleaf; 1 sprig of thyme; 6 peppercorns; 30 g (1 oz) celery; 100 g (3½ oz) carrot; 100 g (3½ oz) onion; 40 g (1½ oz) shallot; 2½ dl (9 fl oz or 1⅛ U.S. cups) oil; 2 cloves; 3 dl (½ pt or 1¼ U.S. cups) vinegar; 1½ litres (2⅝ pt or 6½ U.S. cups) white wine

Preparation info

To make
2 litres

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Flavouring Ingredients

100 g (3½ oz) carrot
100 g (3½

Europe
France
Condiment
Mediterranean
Gluten-free
Vegan

Method

Slice the carrots, onions and shallots finely and cook and colour them lightly in the oil with the remainder of the flavourings. Add the wine and vinegar and allow to simmer gently