European and American cuisine

broth, 2 gills of red wine, 1 teaspoonful coarsely pounded peppers, and cook 10 minutes* Arrange the duck on a warm dish, strain the sauce over it, and decorate with 6 heart-shaped croutons. Salmi of Cold Boasted Duck.— Gut the meat of cold roasted ducks into nice slices, chop the carcasses into small pieces, place them with 1 fine-chopped onion in a saucepan, add 2 cupfuls stock or boiling water with 1 teaspoonful beef extract, 1 bay leaf, 2 cloves, 12 coarsely pounded peppers, Vt gill red wine, if handy, a little fine-cut ham, boil 15 minutes ; then strain this essence into a clean saucepan. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir and cook 3 minutes ; add the essences, cook 5 minutes, then taste ; if necessary, add a little salt ; put in the duck meat, let it simmer 10 minutes, then serve with potato croquettes. Ducks with Brown Kale.— Strip the leaves from 4 large heads of brown kale, wash several times in cold water, place them in a large saucepan over the fire, cover with boiling water, cook 10 minutes ; then drain the kale on a sieve, lay it on a chopping board, and cut it coarsely with a knife ; return the kale to saucepan again, place a well-cleaned duck in the center, add sufficient boiling water to barely cover ; season with 1 tablespoonful salt and Y^ teaspoonful pepper, add 2 fine-chopped onions, and cook till tender ; when the duck is done, remove it, lay it on a dish, and set it in a warm place ; continue to cook the kale until done, then taste ; if necessary, add more salt and serve. Ducks aux Olives. — Singe, wash, and draw 2 young ducks, truss them nicely, season with 1 tablespoonful salt ; place the ducks in a roasting pan, spread 2 ounces butter over the breasts ; place the pan in a medium-hot oven and roast till light brown on all sides ; then add a bouquet, 1 gill of white broth and 1 gill of white wine, cover with buttered paper, and roast till done. Melt 1 ounce butter in a saucepan, add Vs gill of fine-chopped onion, Y, gill grated carrots, 1 bay leaf, 12 whole peppers, lYs gill fine-chopped ham, stir and cook 5 minutes; add 1 tablespoonful flour, cook 2 minutes ; add Vs pint broth, Vt gill Madeira wine, 1 even teaspoonful salt, V4 teaspoonful pepper, 1 gill mushroom liquor, cook 10 minutes. Lay the ducks on a warm dish, remove the fat from the gravy, add the gravy to the above Madeira sauce with 1 teaspoonful beef extract, cook for a few minutes, then strain. In the meantime prepare a fine chicken forcemeat Remove the pits from 1 pint salted olives, lay them for 15 minutes in cold water, then fill them with chicken forcemeat ; butter a plain border form, lay the olives in rows over one another, then fill the form with forcemeat ; set the form in a pan of hot water, cover with buttered paper, place the pan in a medium-hot oven, and bake 30 minutes ; then turn the border mold on to a warm dish. Carve the ducks into nice pieces, lay them in the border, the best pieces on top, pour over a little of the Madeira sauce, and serve the remaining sauce in a sauce bowL