Canard a la Puree Verte
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 71. The excerpt below is the record exactly as published.
Canard a la Puree Verte. Cook a pint of peas with chives, parsley, and watercress in a little water till quite soft. At the same time boil a duck in broth with aromatic herbs, onions, spice, and seasoning
Cook this with the app: pantry check, scaling, and the assistant.