resting on top of the other, until the bottom of the mould is
covered; then fill the height of the mousse with aspic that
is beginning to get cold. When settled, fill with the second
filling.
Second Filling. Put half cup milk in a saucepan on ice, add
six tablespoons dissolved Cox’s gelatine and one and a half cups
of cooked breast of squab that has been cut in large dices; flavor
with sherry, pepper and salt to taste; last add four tablespoons
whipped cream✪ Squab Mousse in Aspic with Pate de Foie Gras.
Fill mould; glaze with aspic; leave on ice until ready to serve.
Dip in lukewarm water; turn out on a paper doily. Garnish
around with lettuce leaves and roses of radishes. Serve with
macedoine salad in the centre and French dressing, as a complete
salad for luncheon, dinner, or supper.
GAME
WILD DUCK ( Canard sauvage )
Garnished Roast Wild Duck ( Canard sauvage roti et garni )
Pick, singe, draw, and wash the wild ducks well; tie up
plump; put in a roasting pan with onions, carrots, butter, pep¬
per, salt, and thin slices of bacon on the ducks; put in oven and
roast for about eighteen minutes (basting occasionally). The
breasts must be up while roasting, and take care not to roast them
too much as they must be served rather rare, so that the blood is
barely loose in them. Dish up on a platter; put a whole bird in
the centre; put up on a crouton of bread; garnish with watercress,
the breasts of the rest of the birds (if large, can be cut in halves
lengthwise). Squeeze the blood from the part of the body that is
left, as plenty of it gathers in the inside of the bird; pour this
warm blood around — take care not to have the blood too hot, as
it would then congeal on the platter. This dish can be garnished
with large diamonds of fried hominy around. Serve with currant
jelly, with any kind of salad, for dinner.
Roast Wild Duck ( Canard sauvage roti ) a la Gilbert Ledley
Pick, singe, draw, and wash the wild ducks well; tie up plump;
put in a roasting pan with onions, carrots, butter, pepper, salt,
and thin slices of bacon on top; put in oven; roast about
eighteen minutes — basting occasionally. The breasts must be
up while roasting — take care not to roast them too much as they
must be served rather rare, so that the blood is barely loose in them.
When ready to serve, carve the breasts out (if large, cut in halves
lengthwise). Arrange, one piece resting on top of another, on a
warm platter that has been decorated with raised bread rings
around. Squeeze the blood from the body part of the bird, pour
this around; take care not to have the blood too hot, or it will be
apt to congeal. Garnish with a sprig of watercress in each ring of
bread. Serve very warm with the salad.
Mousse of Wild Duck a la Edna Catharina
Mousse de Canard sauvage a la Edna Catharina
V
✪ Mousse of Wild Duck a la Edna Catharina
Page 330 · 3 recipe records on this page
Presented as published in 1918. 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
resting on top of the other, until the bottom of the mould is covered; then fill the height of the mousse with aspic that is beginning to get cold. When settled, fill with the second filling.
Second Filling. Put half cup milk in a saucepan on ice, add six tablespoons dissolved Cox’s gelatine and one and a half cups of cooked breast of squab that has been cut in large dices; flavor
with sherry, pepper and salt to taste; last add four tablespoons whipped cream.
Fill mould; glaze with aspic; leave on ice until ready to serve. Dip in lukewarm water; turn out on a paper doily. Garnish around with lettuce leaves and roses of radishes. Serve with macedoine salad in the centre and French dressing, as a complete salad for luncheon, dinner, or supper.
GAME
WILD DUCK ( Canard sauvage )
Garnished Roast Wild Duck ( Canard sauvage roti et garni )
Pick, singe, draw, and wash the wild ducks well; tie up plump; put in a roasting pan with onions, carrots, butter, pep¬ per, salt, and thin slices of bacon on the ducks; put in oven and roast for about eighteen minutes (basting occasionally). The breasts must be up while roasting, and take care not to roast them too much as they must be served rather rare, so that the blood is barely loose in them. Dish up on a platter; put a whole bird in the centre; put up on a crouton of bread; garnish with watercress, the breasts of the rest of the birds (if large, can be cut in halves lengthwise). Squeeze the blood from the part of the body that is left, as plenty of it gathers in the inside of the bird; pour this warm blood around — take care not to have the blood too hot, as it would then congeal on the platter. This dish can be garnished with large diamonds of fried hominy around. Serve with currant jelly, with any kind of salad, for dinner.
Roast Wild Duck ( Canard sauvage roti ) a la Gilbert Ledley
Pick, singe, draw, and wash the wild ducks well; tie up plump; put in a roasting pan with onions, carrots, butter, pepper, salt, and thin slices of bacon on top; put in oven; roast about eighteen minutes — basting occasionally. The breasts must be up while roasting — take care not to roast them too much as they must be served rather rare, so that the blood is barely loose in them. When ready to serve, carve the breasts out (if large, cut in halves lengthwise). Arrange, one piece resting on top of another, on a warm platter that has been decorated with raised bread rings around. Squeeze the blood from the body part of the bird, pour this around; take care not to have the blood too hot, or it will be
apt to congeal. Garnish with a sprig of watercress in each ring of bread. Serve very warm with the salad.
Mousse of Wild Duck a la Edna Catharina
Mousse de Canard sauvage a la Edna Catharina
Records on this page
Roast Wild DuckSquab Mousse in Aspic with Pate de Foie GrasMousse of Wild Duck a la Edna Catharina