Roll out the paste thinly, stamp out 8 to 10 rounds,
with a fluted cutter, and line with them the same number
of tartlet or cassolette pans, bake them to a golden b'-own
and keep by. Remove the meat from the duck, free it
from skin and sinews, and pound in a mortar till quite
fine, add the panade, the sauce and egg yolks. When
the mixture is thoroughly blended and sufficiently
pounded rub it through a fine sieve (hair or silk). Melt
the red currant jelly in the port wine and stir into the
farce. Season to taste and add the beaten white of an
egg, the cream, and the juice of half a tangerine, also a
little of its rind grated finely. Butter 8 to 10 special
dariole moulds, fiU them with the above farce, and poach
in the oven for 30 minutes. Unmould each into a
cassolette paste crust, lined with a little pea puree, fill
up the cavity of each dariole with a rich pea pur6e or
whole peas nicely flavoured. Reheat them in the oven,
place a section of tangerine, skinned and free from pips
and glazed on top of the peas, dish up and serve with
Zingara sauce.
Salmi de Canard aux Navets.
(Braised Duck witli Turnips.)
Truss two small or one large duck, the same as for
roasting, put it in a roasting-tin with a little butter or
lard, and roast partially. Let cool, untruss, and cut it
144 Recherche Entries.
into neat joints. Prepare a brown sauce, strain and put
in a stew-pan. Add the pieces of duck, and about three
turnips, cut into quarters and previously fried in butter.
Season with a little pepper and salt, add a glass of
Madeira or sherry✪ Salmi de Canard aux Navets, and simmer gently for fifteen to twenty
minutes. Dish up, garnish with glazed fried bread
croiitons, and serve.
Mousselines de Caneton a la Moresco (Cold).
(Mousselines of Duckling with Green Peas.)
I small duckling, 2 hard-boiled yolks of egg, \ giU
bechamel or veloute sauce, seasoning, i dessert-spoonful
meat glaze, i pint cooked green peas, 2-3 table-spoonfuls
cream, 2 oz. cooked ham, i| gills aspic, cold cucumber
sauce (see Sauces)✪ Mousselines de Caneton a la Moresco.
Truss and braise the duckling in the usual manner,
when done, skin it whilst warm, cut off the fiUet or breast
portion, and mince the ham ; pound both in a mortar
till quite smooth. Incorporate the egg-yolks, the cream,
and a gill of cooked green peas, season to taste, and rub
the pur^e through a fine sieve. Work in half a gill of
aspic, to which the meat glaze has been added, and the
white sauce.
Mask the inside of 12 peapod-shaped moulds with a
thin layer of aspic, and decorate with green peas. Let
these set on the ice, then fill them with the mixture above
mentioned, and keep on the ice for about three-quarters
of an hour.
Cook enough semolina or cornflour in seasoned milk to
fill a suitably shaped oval mould, which is to form the
base or support for the little shapes. When this is set
place it on an oval dish. Unmould the shapes, and range
them neatly on top of the semolina or rice shape.
Serve this dish with a boat of cold cucumber sauce.
TIMBALE DE RIS DE VEAU A LA REINE. (/>. JJ .)
CHARTREUSE AU CHAUDFROID DE GIEIER. (p. 167.)
Entrees of Potdtry. 145
Caneton t la Boh^mienne.
(Duckling, Bohemian style.)
I good-sized duckling, 2 oz. bacon, i oz. butter, i
carrot, i onion, i bay-leaf, | pint espagnole or demi-
glace sauce, i glass port wine, parsley, salt,
pepper and nutmeg to season, glac6 cherries, i| gills
green pea puree, 2 table-spoonfuls cream, semolina
croutons✪ Caneton t la Bohémienne.
Bone the duckling, spread it on the board cut side
upwards, season well, roll up and tie with string. Saut6
it in butter, add the bacon and vegetables and finish it in
the oven. Take up the duckling, pour off the fat from
the pan, put in the brown sauce and the wine, boil for
10 minutes, skim and strain, place the duclding in the
sauce, and keep hot.
Mix the pea puree with the cream, heat up and season
well.
Page 62 · 3 recipe records on this page
Presented as published in 1907. 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
Roll out the paste thinly, stamp out 8 to 10 rounds, with a fluted cutter, and line with them the same number of tartlet or cassolette pans, bake them to a golden brown and keep by. Remove the meat from the duck, free it from skin and sinews, and pound in a mortar till quite fine, add the panade, the sauce and egg yolks. When the mixture is thoroughly blended and sufficiently pounded rub it through a fine sieve (hair or silk). Melt the red currant jelly in the port wine and stir into the farce. Season to taste and add the beaten white of an egg, the cream, and the juice of half a tangerine, also a little of its rind grated finely. Butter 8 to 10 special dariole moulds, fiU them with the above farce, and poach in the oven for 30 minutes. Unmould each into a cassolette paste crust, lined with a little pea puree, fill up the cavity of each dariole with a rich pea purée or whole peas nicely flavoured. Reheat them in the oven, place a section of tangerine, skinned and free from pips and glazed on top of the peas, dish up and serve with Zingara sauce.
Salmi de Canard aux Navets.
(Braised Duck witli Turnips.)
Truss two small or one large duck, the same as for
roasting, put it in a roasting-tin with a little butter or
lard, and roast partially. Let cool, untruss, and cut it
144 Recherche Entries.
into neat joints. Prepare a brown sauce, strain and put in a stew-pan. Add the pieces of duck, and about three turnips, cut into quarters and previously fried in butter. Season with a little pepper and salt, add a glass of Madeira or sherry, and simmer gently for fifteen to twenty minutes. Dish up, garnish with glazed fried bread croutons, and serve.
Mousselines de Caneton a la Moresco (Cold). (Mousselines of Duckling with Green Peas.)
I small duckling, 2 hard-boiled yolks of egg, \ giU bechamel or veloute sauce, seasoning, i dessert-spoonful meat glaze, i pint cooked green peas, 2-3 table-spoonfuls cream, 2 oz. cooked ham, i| gills aspic, cold cucumber sauce (see Sauces).
Truss and braise the duckling in the usual manner, when done, skin it whilst warm, cut off the fiUet or breast portion, and mince the ham ; pound both in a mortar till quite smooth. Incorporate the egg-yolks, the cream, and a gill of cooked green peas, season to taste, and rub the purée through a fine sieve. Work in half a gill of aspic, to which the meat glaze has been added, and the white sauce.
Mask the inside of 12 peapod-shaped moulds with a thin layer of aspic, and decorate with green peas. Let these set on the ice, then fill them with the mixture above mentioned, and keep on the ice for about three-quarters of an hour.
Cook enough semolina or cornflour in seasoned milk to fill a suitably shaped oval mould, which is to form the base or support for the little shapes. When this is set place it on an oval dish. Unmould the shapes, and range them neatly on top of the semolina or rice shape.
Serve this dish with a boat of cold cucumber sauce.
TIMBALE DE RIS DE VEAU A LA REINE. (/>. JJ .)
CHARTREUSE AU CHAUDFROID DE GIEIER. (p. 167.)
Entrees of Potdtry. 145
Caneton t la Boh^mienne. (Duckling, Bohemian style.)
I good-sized duckling, 2 oz. bacon, i oz. butter, i carrot, i onion, i bay-leaf, | pint espagnole or demiglace sauce, i glass port wine, parsley, salt, pepper and nutmeg to season, glac6 cherries, i| gills green pea puree, 2 table-spoonfuls cream, semolina croutons.
Bone the duckling, spread it on the board cut side upwards, season well, roll up and tie with string. Saut6 it in butter, add the bacon and vegetables and finish it in the oven. Take up the duckling, pour off the fat from the pan, put in the brown sauce and the wine, boil for 10 minutes, skim and strain, place the duclding in the sauce, and keep hot.
Mix the pea puree with the cream, heat up and season well.
Records on this page
Salmi de Canard aux NavetsMousselines de Caneton a la MorescoCaneton t la Bohémienne