Marinate the saddle for two hours with white wine and flavourings of vegetables and herbs. When ready, dry it well, cover with slices of bacon fat and roast it in the usual manner.
Cover the bottom of the service dish with Sauce Poivrade, place the saddle on top and surround it with Croquette potatoes moulded ball shape.
Serve accompanied with 1) a Sauce Venaison, 2) a dish of chestnut purée and 3) a dish of freshly cooked French beans.
© 1903 All rights reserved. Published by Taylor and Francis.