Saddle or back of roebuck with cherries (Selle de chevreuil aux cerises) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 589) by Auguste Escoffier

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating for 12 hours. Can substitute tomato purée for tomatoes. Uses the book's "Mirepoix", "Brown game stock (Fonds de gibier brun)", and "Brown stock or estouffade (Fonds brun ou estouffade)". See recipe for a variation.

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