262 Cooked 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 (


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