Finely lard the saddle and marinate for a few hours in red wine marinade.
Drain and well dry the saddle and roast it in a very hot oven on the vegetables from the marinade.
Meanwhile, lightly colour in butter
Pass the whole through a fine sieve and reduce to a thick purée; fill
Arrange the cooked saddle on a dish surrounded by the prepared mushrooms. Quickly deglaze the tray with the liquid from the marinade, pass it through a fine strainer, reduce to approximately
Serve the saddle accompanied with the sauce.
© 1903 All rights reserved. Published by Taylor and Francis.