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Auguste Escoffier

3546 Selle de Chevreuil Grand-Veneur

Scottish Method

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Marinate the saddle for two hours with white wine and flavourings of vegetables and herbs. When ready, dry it well, cover with slices of

'Brilliant app for foodies'
'Spotify of cookbooks'

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