A second Dudley book of cookery and other recipes

Mix one, or two, ounces of butter with half a teaspoonful of cayenne pepper, a pinch of curry powder, a pinch of ground ginger and a saltspoonful of black pepper. DUCKLING CRAPAUDINE /~\NE duckling, three tablespoonfuls of salad oil, a bouquet garni (parsley, bay leaf, thyme and clove), the juice of half a lemon, pepper and salt and one large fried bread croute. For the Sauce : — The giblets of the duckling, one ounce of butter half an ounce of flour, the juice of half an orange one pint of good stock, pepper and salt. Draw and singe the duckling ; slit it open by cutting it through the back ; cut off the wings and use the giblets. Rub the duckling all over with oil ; sprinkle over with lemon juice ; season lightly with pepper and salt ; run a couple of skewers through the breast of the duckling to keep it flat, and let it lie on a deep dish for an hour or two. Place the bouquet of herbs under the bird ; pour over the remainder of the oil and keep covered. Put the whole in rather a deep saute pan ; cover w ith a piece of buttered paper and cook in a rather quick oven for about thirty minutes ; baste frequently and when done, dress the duckling on the croute of fried bread. Use the same pan in wThich the duckling wras cooked ; add the butter, and wdien hot put in the giblets, neck, liver and wings of the duck, all chopped up small ; fry over a quick fire ; allow to brown ; moisten with the stock and orange juice and stir until it boils ; skim and reduce to about half its original quantity ; season to taste ; strain ; colour with a few drops of caramel ; boil up again ; skim carefully. Pour a little of the sauce round the dish, and serve the remainder separately in a sauceboat. « SALMIS OF DUCKLING ROUENNAISE npRUSS the duckling, after having removed the clavicle. Put it into the oven where it should only remain for eight minutes — four minutes for each side. If possible, allow it to cool for a few minutes that it may be more easily carved. Take care also to wipe it, for, as a rule, the fierceness of the oven blackens it. Remove the legs and carve them inside ; season and grill them. Sprinkle a long, buttered dish with chopped shallots, some kitchen salt, not too finely powdered, freshly ground pepper and allspice. Cut the fillets into very thin slices lengthwise about fifteen slices from each fillet and lay them one against the other very neatly on the dish. Sprinkle them with the same seasoning as is already lying under them on the dish, with the exception of shallot, no more of that being required. Remove the remaining stumps of the wings, as also the small remaining skin of the breast ; season both and set them to grill by the side of the legs. Roughly chop up the carcase ; press it to extract all the gravy and add half a glass of red wine ; pour the collected gravy over the slices of breast. When about to serve, set a few small pieces of butter on the slices of breast ; heat for a moment on the stove and then put the dish in a very hot oven, or a salamander, that the glazing may be instantaneous. Withdraw the dish the moment the edges of the slices begin to curl. Set the grilled legs at either end of the dish, the two wing stumps with the skin in the middle and serve immediately. % PATE CHAUD DE CANETON