Canard (aux Pois)

Ingredients

• the remains of cold duck
• half a pound of the breast of bacon
• about two ounces of butter
• a spoonful of flour
• one quart of freshly-gathered young green peas
• pepper to taste
• salt to taste
• a small piece of sugar

Method

1. 1

   Cut the duck into joints and brown with bacon and butter.

2. 2

   Cover with stock thickened with flour, add parsley, onions, and seasonings.

3. 3

   Simmer, then add peas and cook until tender.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 308. The excerpt below is the record exactly as published.

Canard (aux Pois). — Take the remams of cold duck, and cut it into neat joints. Lay these in a stewpan with half a pound of the breast of bacon, cut into pieces about an inch square, and about two ounces of butter. "When lightly bro-wTied, cover the meat with nicely-flavoured stock, which must be thickened with a spoonful of flour, and add a bxinch of parsley, two or three green onions, pepper and salt to taste, and a small piece of sugar. Let these simmer gently for twenty minutes, add one quart of freshly- gathered young green peas

Cook this with the app: pantry check, scaling, and the assistant.