Canard grille a la Francaise
From The new century cookery book, 1901
Serves 2
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 270. The excerpt below is the record exactly as published.
Canard grille a la JEranqaise. — Divide a duck down the middle, rub over with a mixture of French mustard, chutney sauce, and seasoning, and broil gently in butter Serve with brown sauce containing white wine, chopped pickled lemons, and preserved musnrooms
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