seasoning with a pinch of salt ; put them in the oven for ten minutes.
Cut four medium-sized turnips into small dice-shaped pieces, put them in
a saucepan with half an ounce of butter and half a teaspoonful of pow-
dered sugar ; let cook for ten minutes, then moisten with a pint of Espagn-
ole sauce (No. 151). Lay the ducks in the saucepan with the turnips,
and let cook again all together for twenty-five minutes ; arrange the ducks
on a hot dish, untruss, and decorate the dish with the turnips. Pour the
sauce over all, and serve.
826. Salmi of Dnck a PAm£ricaine. — Procure two fine ducks : singe,
draw, wipe neatly, and cut off the wings, legs, and breasts ; put the two
carcasses in a saucepan, sprinkle a little salt over, and put it in the oven
to cook for six minutes ; remove them, and hash them up. Put them back
into a saucepan with a pint of white broth (No. 99), and a small bouquet
(No. 254), and let cook on a moderate fire for fifteen minutes. Put an ounce
of butter in a sautoire, lay in the wings, legs, and breasts, then season
with a pinch of salt and half a pinch of pepper ; cook on a very brisk fire
for three minutes on each side, then add half a glassful of Madeira wine,
half a pint of Espagnole sauce✪ Duckling a la Ronennaise (No. 151), and the zest of a lemon ; strain
the gravy of the carcasses over, and let all cook again for fifteen minutes.
Dress nicely on a hot dish, and decorate with six heart-shaped croutons of
fried hominy, and serve (No. 1035).
827. Salmi of Duck, with Olives.— Prepare the salmi of ducks as for
the above (No. 826), adding half a pint of parboiled and stoned olives to
the sauce. Use six heart-shaped fried croutons of bread (No. 133) instead
of the hominy, and serve.
828. Salmi of Duck a la Chasseur.— Make a salmi the same as for
No. 826, adding twelve sliced mushrooms, and serve with six heart-shaped
croutons (No. 133).
829. Salmi of Duck a la Bourgeoise.— Prepare two fine ducks as for
No. 826, and add twelve glazed onions (No. 967), and two raw carrots cut
clove-garlic-shaped, letting them cook in salted water for ten minutes
previous to adding them to the salmi, also half an ounce of salt pork,
cut in square pieces, and let cook together with the ducks for fifteen min-
utes more ; then serve.
830. Salmi of Duck a la Montglas.— Singe, draw, and wipe two fine,
tender ducks ; cut away the wings, legs, and breasts, then put the carcasses
in a roasting-pan ; sprinkle a little salt over, spread on each bird a very
little butter, and place them in the oven for six minutes ; remove them,
and hash them up. Lay them in a saucepan, moistened with a pint of
white broth (No. 99) ; add a small bouquet (No. 254), and let cook on the
stove for fifteen minutes. Put an ounce of butter in a sautoire, add the
wings, legs, and breasts, previously laid aside ; season with a pinch of
salt, half a pinch of pepper, and the third of a pinch of nutmeg, and let
cook on a brisk fire for three minutes on each side. Add half a glassful
of good sherry, half a pint of Espagnole sauce (No. 151), half a pint of
tomato sauce (No. 205), two thin slices of smoked beef-tongue cut into
Julienne-shaped pieces, two cut-up truffles, six fine mushrooms, also cut up;
276 THE TABLE.
The table
1889Page 216 · 1 recipe record on this page
Presented as published in 1889. 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
seasoning with a pinch of salt ; put them in the oven for ten minutes. Cut four medium-sized turnips into small dice-shaped pieces, put them in a saucepan with half an ounce of butter and half a teaspoonful of powdered sugar ; let cook for ten minutes, then moisten with a pint of Espagnole sauce (No. 151). Lay the ducks in the saucepan with the turnips, and let cook again all together for twenty-five minutes ; arrange the ducks on a hot dish, untruss, and decorate the dish with the turnips. Pour the sauce over all, and serve.
826. Salmi of Duck a l'Américaine. — Procure two fine ducks : singe, draw, wipe neatly, and cut off the wings, legs, and breasts ; put the two carcasses in a saucepan, sprinkle a little salt over, and put it in the oven to cook for six minutes ; remove them, and hash them up. Put them back into a saucepan with a pint of white broth (No. 99), and a small bouquet (No. 254), and let cook on a moderate fire for fifteen minutes. Put an ounce of butter in a sautoire, lay in the wings, legs, and breasts, then season with a pinch of salt and half a pinch of pepper ; cook on a very brisk fire for three minutes on each side, then add half a glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), and the zest of a lemon ; strain the gravy of the carcasses over, and let all cook again for fifteen minutes. Dress nicely on a hot dish, and decorate with six heart-shaped croutons of fried hominy, and serve (No. 1035).
827. Salmi of Duck, with Olives.— Prepare the salmi of ducks as for the above (No. 826), adding half a pint of parboiled and stoned olives to the sauce. Use six heart-shaped fried croutons of bread (No. 133) instead of the hominy, and serve.
828. Salmi of Duck a la Chasseur.— Make a salmi the same as for No. 826, adding twelve sliced mushrooms, and serve with six heart-shaped croutons (No. 133).
829. Salmi of Duck a la Bourgeoise.— Prepare two fine ducks as for No. 826, and add twelve glazed onions (No. 967), and two raw carrots cut clove-garlic-shaped, letting them cook in salted water for ten minutes previous to adding them to the salmi, also half an ounce of salt pork, cut in square pieces, and let cook together with the ducks for fifteen minutes more ; then serve.
830. Salmi of Duck a la Montglas.— Singe, draw, and wipe two fine, tender ducks ; cut away the wings, legs, and breasts, then put the carcasses in a roasting-pan ; sprinkle a little salt over, spread on each bird a very little butter, and place them in the oven for six minutes ; remove them, and hash them up. Lay them in a saucepan, moistened with a pint of white broth (No. 99) ; add a small bouquet (No. 254), and let cook on the stove for fifteen minutes. Put an ounce of butter in a sautoire, add the wings, legs, and breasts, previously laid aside ; season with a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg, and let cook on a brisk fire for three minutes on each side. Add half a glassful of good sherry, half a pint of Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), two thin slices of smoked beef-tongue cut into Julienne-shaped pieces, two cut-up truffles, six fine mushrooms, also cut up;
Records on this page
Duckling a la Ronennaise