3544 Selle de Chevreuil à la Créole

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.