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 Plain roasted saddle of venison served with beans and Cumberland sauce  Original Receipt in the ‘Guide to the Art of Modern Cookery ‘ by Auguste Escoffier (See: Escoffier);1795 SELLE DE CHEVREUIL A LA CUMBERLAND [SADDLE OF VENISON THE CUMBERLAND WAY] Roast it like a haunch of venison, without marinading it. Send it to the table with a timbale of French beans, cohered with butter, and serve a Cumberland sauce (No. 134) separately.  |
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