3543 Selle de Chevreuil à la Crème

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare and marinate the saddle for 2 to 3 days in a raw marinade.

When ready, remove from the marinade, dry the surfaces well and roast in a hot oven, placed on the vegetables from the marinade scattered over the bottom of the roasting tray. Remove the saddle as soon as it is cooked and deglaze the tray with a little of the liquid from the marinade. Almost completely reduce this, remove any fat, then add 3 dl (½ pt or U.S. cups) cream and 1 finely crushed juniper berry; reduce again by one-third. Finish with a little melted Meat Glaze and pass through a fine strainer.

Serve the saddle accompanied with this sauce.