Cut 4 of the oranges through the centre crossways with
the point of a knife in zig-zag or fluted fashion, so that
each orange forms two even parts. CarefuUy remove
the interior of each, taking care not to break the skins.
Fill the shapes carefully with the mousse, and smooth
the top over neatly with a knife or spoon. Trim the
rounds of duck fillets and coat one side of each with
a thin-layer of the mousse. Mask over with chaudfroid
sauce, and then with half-set orange aspic and place
half a glace cherry in the centre of each. Dress the
orange shapes on a socle of rice, and garnish the dish
tastefully with orange salad made with the two
remaining oranges, and pimiento strips.
Sarcelle k la Moscovite.
{Widgeon, Moscow style.)
I widgeon, \ glass sherry, \ pint espagnole sauce, i gill
stock, I large truffle, 8 small Godivean quenelles, i small
bouquet of herbs, i oz. butter, i gill tomato sauce, 2 thin
slices cooked ox-tongue, 6 mushrooms, salt, pepper, and
nutmeg, fried bread croute, and puff paste fleurons.
Singe, draw and wipe the bird, cut into neat joints
(wings, legs, and breast portions). Chop up the carcase,
and put it in a stew-pan with a little butter, cook over
a quick fire to brown ; add the bouquet, moisten with
stock, and let simmer for 15 minutes. Season the joints
Entrees of Game. 159
with salt, pepper and a small pinch of grated nutmeg.
Heat up the butter in a saut6-pan, lay in the pieces, and
cook over a brisk fire for a few minutes ; then add the
sherry, cover, and reduce a little, then the sauce (espag-
nole and tomato), and let simmer slowly till tender.
Cut the tongue and truffle into narrow strips (julienne
shape). Mince the mushrooms and put these together
with the Godivean quenelles into a stew-pan, strain over
the prepared gravy of the carcase, previously skimmed,
add a little seasoning, and let cook together for ten
minutes.
Skim the sauce containing the widgeon. Place the
crotite of bread in the centre of a hot dish (this should be
fixed on with a little batter or a mixture of flour and
water). Dish up the widgeon as neatly as possible on
the croute. Garnish with alternate groups of tongue and
truffle, mushrooms and quenelles. Put the gravy with
the sauce, boil up, strain the sauce, pour a little over and
round the base of the dish. Serve the remainder in a
sauce boat. Adjust some paper frills on the ends of the
wings and legs, garnish the dish with glazed fleurons and
serve.
Canard Sauvage k la Nemrode.
(Rolled, Stuiled and Braised Wild Duck.)
I wild duck, duck's hver and foie gras, i orange, mire-
poix for braising, i oz. butter, demi-glace and poivrade
sauce, flavoured with port wine and red currant jelly,
8-9 croustade or tartlet crusts, asparagus points and
mushrooms, bechamel or supreme sauce, seasoning.
Bone the duck, chop up the bones and fry them a little,
then put in an earthenware braise pan with the mirepoix
and butter. Make a farce with the duck's liver and foie
gras, frying the former in butter in which two finely
chopped shallots have been blended. Moisten with very
i6o Recherche Entrees.
little brown sauce, spread the farce over the cut side of the
duck, season with salt and pepper, roll up and sew up the
sides, then braise in the prepared mirepoix tiU the meat
is tender, basting frequently. When done, take up the
duck, let it cool a little, then cut into neat slices and
keep them hot. Pour off the fat from the mirepoix, put
in the demi-glace and poivrade sauce and let reduce,
then strain and skim, add i table-spoonful of port wine,
and one teaspoonful of red currant jelly. Season with
paprika and salt if needed. FiU the croustade shapes
with finely cut cooked asparagus points, heated up in
white sauce, place on the rounds of duck, glaze over, and
put a mushroom head on each. Decorate with finely
shredded and blanched orange rind. Dish up, and serve
with sauce handed round' separately.
✪ Canard Sauvage k la Nemrode
Page 69 · 2 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
Cut 4 of the oranges through the centre crossways with the point of a knife in zig-zag or fluted fashion, so that each orange forms two even parts. Carefully remove the interior of each, taking care not to break the skins. Fill the shapes carefully with the mousse, and smooth the top over neatly with a knife or spoon. Trim the rounds of duck fillets and coat one side of each with a thin-layer of the mousse. Mask over with chaudfroid sauce, and then with half-set orange aspic and place half a glace cherry in the centre of each. Dress the orange shapes on a socle of rice, and garnish the dish tastefully with orange salad made with the two remaining oranges, and pimiento strips.
Sarcelle à la Moscovite.
{Widgeon, Moscow style.)
I widgeon, \ glass sherry, \ pint espagnole sauce, i gill stock, I large truffle, 8 small Godivean quenelles, i small bouquet of herbs, i oz. butter, i gill tomato sauce, 2 thin slices cooked ox-tongue, 6 mushrooms, salt, pepper, and nutmeg, fried bread croute, and puff paste fleurons.
Singe, draw and wipe the bird, cut into neat joints (wings, legs, and breast portions). Chop up the carcase, and put it in a stew-pan with a little butter, cook over a quick fire to brown ; add the bouquet, moisten with stock, and let simmer for 15 minutes. Season the joints
Entrees of Game. 159
with salt, pepper and a small pinch of grated nutmeg. Heat up the butter in a sauté-pan, lay in the pieces, and cook over a brisk fire for a few 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 truffle into narrow strips (julienne shape). Mince the mushrooms and put these together with the Godivean quenelles into a stew-pan, strain over the prepared gravy of the carcase, previously skimmed, add a little seasoning, and let cook together for ten minutes.
Skim the sauce containing the widgeon. Place the crotite of bread in the centre of a hot dish (this should be fixed on with a little batter or a mixture of flour and water). Dish up the widgeon as neatly as possible on the croute. Garnish with alternate groups of tongue and truffle, mushrooms and quenelles. Put the gravy with the sauce, boil up, strain the sauce, pour a little over and round the base of the dish. Serve the remainder in a sauce boat. Adjust some paper frills on the ends of the wings and legs, garnish the dish with glazed fleurons and serve.
Canard Sauvage à la Nemrode. (Rolled, Stuiled and Braised Wild Duck.)
I wild duck, duck's liver and foie gras, i orange, mirepoix for braising, i oz. butter, demi-glace and poivrade sauce, flavoured with port wine and red currant jelly, 8-9 croustade or tartlet crusts, asparagus points and mushrooms, bechamel or supreme sauce, seasoning.
Bone the duck, chop up the bones and fry them a little, then put in an earthenware braise pan with the mirepoix and butter. Make a farce with the duck's liver and foie gras, frying the former in butter in which two finely chopped shallots have been blended. Moisten with very
i6o Recherche Entrees.
little brown sauce, spread the farce over the cut side of the duck, season with salt and pepper, roll up and sew up the sides, then braise in the prepared mirepoix tiU the meat is tender, basting frequently. When done, take up the duck, let it cool a little, then cut into neat slices and keep them hot. Pour off the fat from the mirepoix, put in the demi-glace and poivrade sauce and let reduce, then strain and skim, add i table-spoonful of port wine, and one teaspoonful of red currant jelly. Season with paprika and salt if needed. FiU the croustade shapes with finely cut cooked asparagus points, heated up in white sauce, place on the rounds of duck, glaze over, and put a mushroom head on each. Decorate with finely shredded and blanched orange rind. Dish up, and serve with sauce handed round' separately.
Records on this page
Canard Sauvage k la NemrodeZ6phires de Perdreaux k la Métropole