3542 Selle de Chevreuil Cherville

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare the saddle without marinating and spit roast it. Hollow out the required number of pippin apples so as to form cases. Slice the removed apple, cook it in the oven, mash to a pulp and refill the apple cases with it.

When the saddle is cooked, place it on a dish and surround with the apples.

Serve accompanied with a Sauce Groseilles flavoured with grated horseradish.