3547 Saddle of Roebuck with Various Sauces

Preparation info

  • Difficulty

    Medium

Appears in

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, Poivrade, Venaison, etc.