A la Duclair
From The new century cookery book, 1901
Serves 4
The dish is characterized by the liver forcemeat and the accompanying sauce.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 156. The excerpt below is the record exactly as published.
A la Duclair. — This is characteristic with braised ducks, stuffed with a liver forcemeat seasoned with savoury herbs. Bounds of toasted or fried bread, well buttered on one side, and covered with liver forcemeat, are dressed round the dish. The sauce consists of a demi-glace well reduced with claret and orange-juice
Cook this with the app: pantry check, scaling, and the assistant.