Cutlet of Wild Duck a la Dauphine

Ingredients

• legs, also second joints
• water
• wine
• carrots
• onions
• very thick cream sauce
• flavor with sherry
• pepper
• salt

Method

1. 1

   Boil duck parts with wine, water, carrots, and onions until tender.

2. 2

   Cool in the juice, dry, and shape into cutlets.

3. 3

   Spread cream sauce around, dip in egg and breadcrumbs, and fry in deep fat.

4. 4

   Serve in a crown on a platter with string beans and brown game sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 332. The excerpt below is the record exactly as published.

Cutlet of Wild Duck a la Dauphine Cotelette de Canard sauvage ik la Dauphine Cut off the legs, also second joints. Boil well with wine, water, carrots, and onions, until tender — well covered; leave in the juice until cold. Take out, put on a clean linen cloth to dry. Remove the thick part of the bone. Press the legs flat, shape the second joints the same as the leg — leaving a small piece of bone at the narrow part forming a cutlet. Make a very thick cream sauce and flavor with sherry, pepper, and salt

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