Europe 1 5:41 p.m., April 18, 2022

Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.

For 4 people :

- 1 kg of boneless saddle


- 100 g of chicken


breast - 1 egg


- 70 cl of liquid cream


- 1 bunch of wild garlic


- Sunflower oil


- Salt, pepper


For the stuffing: in a blender, mix the breast chicken with egg and wild garlic.


Then add the cream.

Salt, pepper and mix.


Preheat the oven to 180°C.


Spread the saddle on the work surface, salt and pepper.

Spread the stuffing on the saddle then roll it up and tie it.

In a pan, brown the roast on all sides with 2 tbsp.

oil soup.


Place the tied saddle in a dish and bake for 10 minutes if you want it medium-rare or 20 minutes if you want it well cooked.

Let the meat rest for 10 minutes, slice and serve.