265 Cooked Marinade for Mutton prepared en Chamois

Name: Cooked Marinade for Mutton prepared en Chamois
Yield: To make 2 litres (3½ pt or 9 U.S. cups)
Cuisine: France
Ingredients: These are the same as the Raw Marinade for Butcher’s meats and Venison, with the addition of 15 juniper berries and 15 g (½ oz) each of basil and rosemary.; These are the same as the Raw Marinade for Butcher’s meats and Venison, with the addition of 15 juniper berries and 15 g (½ oz) each of basil and rosemary.; These are the same as the Raw Marinade for Butcher’s meats and Venison, with the addition of 15 juniper berries and 15 g (½ oz) each of basil and rosemary.; 1½ litres (2⅝ pt or 6½ U.S. cups) good quality red wine; 3 dl (½ pt or 1¼ U.S. cups) vinegar; 2½ dl (9 fl oz or 1⅛ U.S. cup) oil

Preparation info

To make
2
litres

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Flavouring Ingredients

These are the same as the Raw Marinade for Butcher’s meats and Venison, with the addition of 15 juniper berries and 15 g (½

Europe
France
Condiment
Gluten-free
Vegan

Method

As for the Marinade for Mutton en Chevreuil.

When this Marinade is made using good quality wine vinegar the proportion of liquids may be:

1 litre 2