3544 Selle de Chevreuil à la Créole


Marinate the saddle for a few hours only and roast it on the spit, basting frequently with the marinade.

When the saddle is cooked, place it on a long dish and surround with bananas sautéed in butter.

Serve accompanied with a Sauce Robert Escoffier containing one-third its volume of lightly buttered Sauce Poivrade.