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Auguste Escoffier

3547 Saddle of Roebuck with Various Sauces

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The saddle, being larded, marinated or not, and roasted, may be accompanied with any of the following sauces: Diane, Grand-Veneur, Moscovite,

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