Caneton t la Bohémienne

Ingredients

• I good-sized duckling
• 2 oz. bacon
• i oz. butter
• i carrot
• i onion
• i bay-leaf
• | pint espagnole or demi-glace sauce
• i glass port wine
• parsley, salt, pepper and nutmeg to season
• i| gills green pea puree
• 2 table-spoonfuls cream
• semolina croutons

Method

1. 1

   Bone the duckling, season, roll up, and tie.

2. 2

   Sauté in butter, add bacon and vegetables, and finish in the oven.

3. 3

   Pour off fat, add brown sauce and wine, boil for 10 minutes, skim, and keep hot.

4. 4

   Mix pea puree with cream, heat, and season.

5. 5

   Cut duckling into joints, arrange on a dish, sauce over, and serve with croutons filled with pea puree.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 62. The excerpt below is the record exactly as published.

Caneton t la Boh^mienne. (Duckling, Bohemian style.) I good-sized duckling, 2 oz. bacon, i oz. butter, i carrot, i onion, i bay-leaf, | pint espagnole or demi- glace sauce, i glass port wine, parsley, salt, pepper and nutmeg to season, glac6 cherries, i| gills green pea puree, 2 table-spoonfuls cream, semolina croutons

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