Cold Duck in Aspic
From The Dudley book of cookery and household recipes, 1909
Foie gras can be added to the bottom of the terrine.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 23. The excerpt below is the record exactly as published.
COLD DUCK IN ASPIC Take one or two Aylesbury ducks according to the size of the dish required. Make a strong merepoix ” of vegetables, a bouquet of herbs and a little raw ham or lean bacon. Wet this with about a pint of good consomme and a little Madeira
Cook this with the app: pantry check, scaling, and the assistant.