Creole Salami of Duck

Ingredients

• Melt in a saucepan 2 tablespoons of butter
• a 1/2 tablespoon each of chopped ham
• a 1/2 tablespoon each of onion
• a 1/2 tablespoon each of celery
• a 1/2 tablespoon each of sweet pepper
• a 1/2 tablespoon each of parsley
• a tablespoon of flour
• a 1/4 teaspoon of salt
• a 1/4 teaspoon of paprika
• add a cup of consomme
• 2 cloves
• a blade of mace
• add to it 2 cups of cold duck

Method

1. 1

   Melt butter in a saucepan, stir in chopped ham, onion, celery, sweet pepper, parsley, and flour.

2. 2

   Add salt and paprika, stir for 3 minutes.

3. 3

   Then add consomme, cloves, and mace.

4. 4

   Simmer for an hour, strain, and add cold duck cut into pieces.

5. 5

   Boil for 1 minute to heat thoroughly and serve garnished with fried bread sippets.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 196. The excerpt below is the record exactly as published.

CREOLE" SALAMI OF DUCK.— Melt in a saucepan 2 ta- blespoons of butter, and stir into this a J^ tablespoon each of chopped ham, onion, celery, sweet pepper and parsley, with a table- spoon of flour, a J4 <5f a. teaspoon of salt, and a Yt. teaspoon of pap- rika,. Stir for 3 minutes, then add a cup of consomme, 2 cloves and a blade of mace. Simer for an hr.; strain, and add to it 2 cups of cold duck

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