Canard (aux Pois). — Take the remams of
cold duck, and cut it into neat joints. Lay these
in a stewpan with half a pound of the breast
of bacon, cut into pieces about an inch square,
and about two ounces of butter. "When lightly
bro-wTied, cover the meat with nicely-flavoured
stock, which must be thickened with a spoonful
of flour, and add a bxinch of parsley, two or three
green onions, pepper and salt to taste, and a
small piece of sugar. Let these simmer gently
for twenty minutes, add one quart of freshly-
gathered young green peas✪ Canard (aux Pois), which have been
thoroughly washed in cold water, and simmer
again until the peas are sufficiently cooked.
Skim the fat from the gra\y, and serve the peas
in the middle, the pieces of duck round them,
and the gravy in a tureen. Time, one hour.
Probable cost, about Is. 6d., exclusive of
the cold duck. Sufficient for four or five
persons.
Canard Farci. — Bone a duck, and fill it
with a forcemeat made with three large onions j
boiled and chopped, three small apples, finely I
minced, a breakfast-cupful of bread-crumbs, a j
table-spoonful of sage, a tea-spoonful each of j
mustard, sugar, and salt, as much pepper and
powdered mace as will stand on a sixpence,
and a dessert-spoonful of lemon-juice✪ Canard Farci. Secure
it firmly. Tie it in a cloth, and stew it gently
until sufficiently cooked in some good stock.
Serve it with green peas or mashed turnips.
Time to stew, one hour. Probable cost,
from 2s. to 3s. each. Sufficient for thi-ee
persons.
Canary Cream. — Put a quart of milk into
a saucepan^ with a Little sugar, the thin rind of
a lemon, the well-beaten yolks of three eggs,
and a glass of sherry or light wine. Heat it
very gently, stiiTing all the time, till the eggs
thicken, and be very careful that it does not
curdle. Serve it ia custard glasses, and dust
a little powdered cinnamon✪ Canary Cream on the top of each
glass. Time, twenty minutes. Probable cost,
lOd., exclusive of the wine. Sufficient for six
glasses.
Cannelon (a la Fran9aise).— Mince a
pound of underdressed beef and half a pound
of bacon, and mix them well together, season
with a little pepper, salt, and nutmeg, a tea-
spoonful of chopped parsley, and the same of
marjoram and thyme. Bind aU together with
beaten egg✪ Cannelon (a la Françoise), form the mince into a roll, tie some
white oiled paper round it to keep it in shape,
and bake it in a moderate oven. A\Tien suffi-
ciently cooked, take off the paper, put the roll
in a dish, and pour good brown gravy round
it. Time to bake, three-quarters of an hour.
Probable cost, 3d., exclusive of the cold
meat.
Cannelons (see Beef Cannelons).
Cannelons (a la Poulette). — Take the re-
mains of cold chicken and half the quantity of
cold ham ; mince and mix them thoroughly
with a little good white sauce. Poll out some
good light paste✪ Cannelons (a la Poulette) about a quarter of an inch in
thickness, cut it into pieces two inches long
and one inch wide. Place a little of the mix-
ture on half of these pieces, and with the others
cover each one ; press the edges, and round
them. Fry them in hot fat. Drain, and serve
on a napkin. Time to fry, ten minutes. Allow
thi'ee for each person. Probable cost, ^d. each,
exclusive of the cold meat.
Page 308 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Canard (aux Pois). — Take the remams of cold duck, and cut it into neat joints. Lay these in a stewpan with half a pound of the breast of bacon, cut into pieces about an inch square, and about two ounces of butter. "When lightly bro-wTied, cover the meat with nicely-flavoured stock, which must be thickened with a spoonful of flour, and add a bxinch of parsley, two or three green onions, pepper and salt to taste, and a small piece of sugar. Let these simmer gently for twenty minutes, add one quart of freshlygathered young green peas, which have been thoroughly washed in cold water, and simmer again until the peas are sufficiently cooked. Skim the fat from the gravy, and serve the peas in the middle, the pieces of duck round them, and the gravy in a tureen. Time, one hour. Probable cost, about Is. 6d., exclusive of the cold duck. Sufficient for four or five persons.
Canard Farci. — Bone a duck, and fill it with a forcemeat made with three large onions j boiled and chopped, three small apples, finely I minced, a breakfast-cupful of bread-crumbs, a j table-spoonful of sage, a tea-spoonful each of j mustard, sugar, and salt, as much pepper and powdered mace as will stand on a sixpence, and a dessert-spoonful of lemon-juice. Secure it firmly. Tie it in a cloth, and stew it gently until sufficiently cooked in some good stock. Serve it with green peas or mashed turnips. Time to stew, one hour. Probable cost, from 2s. to 3s. each. Sufficient for three persons.
Canary Cream. — Put a quart of milk into a saucepan with a Little sugar, the thin rind of
a lemon, the well-beaten yolks of three eggs, and a glass of sherry or light wine. Heat it very gently, stirring all the time, till the eggs thicken, and be very careful that it does not curdle. Serve it ia custard glasses, and dust a little powdered cinnamon on the top of each glass. Time, twenty minutes. Probable cost, lOd., exclusive of the wine. Sufficient for six glasses.
Cannelon (a la Fran9aise).— Mince a pound of underdressed beef and half a pound of bacon, and mix them well together, season with a little pepper, salt, and nutmeg, a teaspoonful of chopped parsley, and the same of marjoram and thyme. Bind aU together with beaten egg, form the mince into a roll, tie some white oiled paper round it to keep it in shape, and bake it in a moderate oven. When sufficiently cooked, take off the paper, put the roll in a dish, and pour good brown gravy round it. Time to bake, three-quarters of an hour. Probable cost, 3d., exclusive of the cold meat.
Cannelons (see Beef Cannelons).
Cannelons (a la Poulette). — Take the remains of cold chicken and half the quantity of cold ham ; mince and mix them thoroughly with a little good white sauce. Poll out some good light paste about a quarter of an inch in thickness, cut it into pieces two inches long and one inch wide. Place a little of the mixture on half of these pieces, and with the others cover each one ; press the edges, and round them. Fry them in hot fat. Drain, and serve on a napkin. Time to fry, ten minutes. Allow three for each person. Probable cost, id. each, exclusive of the cold meat.
Records on this page
Canard (aux Pois)Canard FarciCanary CreamCannelon (a la Françoise)Cannelons (a la Poulette)