By Auguste Escoffier
Prepare the saddle and place in a marinade made with verjuice instead of vinegar, for 12 hours.
Roast it on the spit, basting with the marinade and keeping it pink and underdone.
Place on a dish and serve accompanied with either Sauce Poivrade, Sauce Venaison or Sauce aux Cerises. See Caneton Rouennais aux Cerises.
© 1903 All rights reserved. Published by Taylor and Francis.