Marcassin (Roast Young Wild Boar)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- rack or saddle of young wild boar
- rosemary
- full-bodied gravy (jus corsé)
Instructions
- Take by preference the racks or the saddle of the young wild boar.
- Treat them as the roasts of pork.
- Serve with a full-bodied gravy flavoured with rosemary.