Canard a Puree Perto

Ingredients

• a pint of freshly shelled peas
• stew a duck
• a dozen peppercorns
• half a clove of garlic
• six small onions
• a bayleaf

Method

1. 1

   Boil peas in thin stock and rub through a sieve.

2. 2

   Stew duck in stock with salt, peppercorns, garlic, onions, bayleaf, and bouquet garni.

3. 3

   Pass through a sieve, add pea puree, and reduce to thick cream consistency.

4. 4

   Serve duck with puree over it.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Canard a Puree Perto. Take a pint of freshly shelled peas, boil them in a little thin stock, and rub them through a sieve ; stew a duck in stock with a little salt, a dozen peppercorns, half a clove of garlic, six small onions, a bayleaf

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