Set it on a long dish, and surround it with bananas tossed in butter.
At the same time serve a Roberts sauce, combined with a third of its bulk of Poivrade sauce, and one oz. of fresh butter per pint.
[1797—SELLE DE CHEVREUIL A LA BEAUJEU]
Lard and roast it. Set it on a long dish, and surround it with artichoke-bottoms, garnished with lentil purée, and alternated with chestnuts cooked in a small quantity of consommé and glazed.
Serve a venison sauce separately.
[1798—SELLE DE CHEVREUIL AU GENIÈVRE]
Lard the saddle, and roast it. Swill the baking-tray with a small glassful of burned gin; add one powdered juniper berry and one-sixth pint of double cream. Reduce the cream to half; complete with a few tablespoonfuls of poivrade sauce and a few drops of lemon juice. Serve this sauce with the saddle, and send separately some hot stewed apples, very slightly sugared.
[570]
][1799—SELLE DE CHEVREUIL AVEC SAUCES DIVERSES]
Saddle of roebuck may also be served with the following sauces:—Poivrade, Venison, Grand-Veneur, Moscovite, Roberts, &c. The selected accompaniment determines the title of the dish.