264 Cooked Marinade for Mutton prepared en Chevreuil

Preparation info

  • To make

    2 litres

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Flavouring Ingredients

These are the same as for the Marinade for Butcher’s Meats and Venison with the addition of 10 juniper berries and a pinch each of basil and rosemary.