Remove the meat from the duck, and pound it in a mortar till quite smooth, add the panade and yolks of eggs, gradually mix thoroughly and moisten with about a gill of salmis sauce and half the port wine ; season with pepper, salt, and aromatic spice. Test the consistency of the farce before using it in a little boiling stock or water. If found too firm add a little more sauce, and if found too moist a little more panade. Butter a few zephire moulds, fill them with the mixture, and poach in the usual manner from fifteen to twenty minutes. Meanwhile prepare the sauce, using the carcass of the duck, Espagnole and tomato sauce, also the remainder of port wine. Season and strain. If you have no sauce for the farce the salmis sauce must be prepared at the start. Turn out the zephires on a hot dish, arrange them neatly. Place a fancifully cut ring or square border of baked puff-paste on each. Fill the centre with cooked hot and well seasoned sorrel or spinach puree, and put one or two halves of glace cherries in the middle of the spinach or sorrel. Place the dish in a sharp oven for a few minutes, pour a little of the sauce round the base of the dish, and serve. ABBREVIATED RECIPES. 1093. Canards sauvages a l’Americaine — Braised wild ducks stuffed with soaked bread well buttered and seasoned. Served with a brown sauce made of boiled duck giblets, chopped shallots, and port wine. 1094. Canards sauvages a la Chasseur. — Braised wild ducks stuffed 376 THE NEW CENTURY COOKERY BOOK with a mixture of minced game and chopped mushrooms. Served with a game sauce (No. 252) into which a little black currant jelly has been incorporated. 1095. Filets de Canards sauvages aux Truffes. — Fillets of wild duck cooked in butter and finished in a rich brown sauce made of wild duck giblets, sliced mushrooms, finely minced shallots, and truffles. 1096. Sarcelle a la Woscovite ( Widgeon , Moscow Style). — 1 tender widgeon, 1 small bouquet of herbs, £ glass sherry, 1 oz. butter, \ pint-Espagnole sauce (No. 286), 1 gill tomato sauce (No. 271), 1 gill stock, 2 thin slices cooked ox-tongue, 1 large truffle, 6 mush- rooms, 8 small godiveau quenelles (No. 401), salt, pepper, nutmeg, fried bread croute or croutons. Singe, draw and wipe the bird, cut into neat joints (wings, legs, and breast), chop up the carcass and put it in a stewpan with a little butter. Cook over a quick fire to brown, add the bouquet, moisten with stock, and let simmer for fifteen minutes. Season the joints with salt, pepper, and a small pinch of grated nutmeg. Heat up the butter in a saute-pan, lay in the pieces, and cook over a brisk fire for six minutes. Then add the sherry, cover, and reduce a little, then the sauce (Espagnole and tomato), and let simmer slowly till tender. Cut the tongue and truffles into narrow strips (julienne shape), mince the mushrooms. Put these together with the godiveau quenelles in a stewpan, strain over the prepared gravy of the carcass, previously skimmed, add a little seasoning, and let cook together for ten minutes.

AI-modernized reading of the original text

Remove the meat from the duck, and pound it in a mortar till quite smooth, add the panade and yolks of eggs, gradually mix thoroughly and moisten with about a gill of salmis sauce and half the port wine ; season with pepper, salt, and aromatic spice. Test the consistency of the farce before using it in a little boiling stock or water. If found too firm add a little more sauce, and if found too moist a little more panade. Butter a few zephire moulds, fill them with the mixture, and poach in the usual manner from fifteen to twenty minutes. Meanwhile prepare the sauce, using the carcass of the duck, Espagnole and tomato sauce, also the remainder of port wine. Season and strain. If you have no sauce for the farce the salmis sauce must be prepared at the start. Turn out the zephires on a hot dish, arrange them neatly. Place a fancifully cut ring or square border of baked puff-paste on each. Fill the centre with cooked hot and well seasoned sorrel or spinach puree, and put one or two halves of glace cherries in the middle of the spinach or sorrel. Place the dish in a sharp oven for a few minutes, pour a little of the sauce round the base of the dish, and serve. 1093. Canards sauvages a l’Americaine — Braised wild ducks stuffed with soaked bread well buttered and seasoned. Served with a brown sauce made of boiled duck giblets, chopped shallots, and port wine. 1094. Canards sauvages a la Chasseur. — Braised wild ducks stuffed with a mixture of minced game and chopped mushrooms. Served with a game sauce (No. 252) into which a little black currant jelly has been incorporated. 1095. Filets de Canards sauvages aux Truffes. — Fillets of wild duck cooked in butter and finished in a rich brown sauce made of wild duck giblets, sliced mushrooms, finely minced shallots, and truffles. 1096. Sarcelle a la Woscovite ( Widgeon , Moscow Style). — 1 tender widgeon, 1 small bouquet of herbs, 1/2 glass sherry, 1 oz. butter, \1 pint Espagnole sauce(No. 286), 1 gill tomato sauce (No. 271), 1 gill stock, 2 thin slices cooked ox-tongue, 1 large truffle, 6 mushrooms, 8 small godiveau quenelles (No. 401), salt, pepper, nutmeg, fried bread croute or croutons. Singe, draw and wipe the bird, cut into neat joints (wings, legs, and breast), chop up the carcass and put it in a stewpan with a little butter. Cook over a quick fire to brown, add the bouquet, moisten with stock, and let simmer for fifteen minutes. Season the joints with salt, pepper, and a small pinch of grated nutmeg. Heat up the butter in a saute-pan, lay in the pieces, and cook over a brisk fire for six minutes. Then add the sherry, cover, and reduce a little, then the sauce (Espagnole and tomato), and let simmer slowly till tender. Cut the tongue and truffles into narrow strips (julienne shape), mince the mushrooms. Put these together with the godiveau quenelles in a stewpan, strain over the prepared gravy of the carcass, previously skimmed, add a little seasoning, and let cook together for ten minutes.

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