Cutlet of Wild Duck in Pastry a la Barnegat

Ingredients

• the breast of the duck
• one cup of red wine
• pepper
• salt
• puff paste
• hot currant jelly sauce

Method

1. 1

   When the breast of the duck has been used the previous day and the dark meat is left, cut off together the second joint and leg and with all the other bones put them in a saucepan with sufficient water to cover them, pepper, salt, onions, carrots, and one cup of red wine if such is at hand.

2. 2

   Let it stew until nice and tender, time according to the age of the duck.

3. 3

   Leave in the juice until cold and when cold take out, remove the skin and the bone from the second joint, leaving the leg bone in for the frill; leave it on a broiler to drain.

4. 4

   Roll out puff paste very thin and cut pieces of it; roll it around the meat of duck; fasten it together with yolks of eggs, leaving the bone showing out from the pastry, shaping it in the form of a cutlet.

5. 5

   Put it on a buttered pan in the oven to bake until the pastry is baked and brown; when baked brush them over with yolks of eggs that have been mixed with a little milk.

6. 6

   Arrange them according to the number of the cutlets in a row or a ring, and garnish with Macedoine vegetables around or in the center.

7. 7

   Serve with hot currant jelly sauce.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 89. The excerpt below is the record exactly as published.

Cutlet of Wild Duck in Pastry a la Barnegat Cdtelette de Canard sauvage en Patisserie a la Barnegat When the breast of the duck has been used the previous day and the dark meat is left, this makes a beautiful entree for lunch or dinner. Cut off together the second joint and leg and with all the other bones put them in a saucepan with sufficient water to cover them, pepper, salt, onions, carrots, and one cup of red wine if 118 MRS. ERICSSON HAMMOND’S BOOK BOOK such is at hand. Let it stew until nice and tender, time according to the age of the duck. Leave in the juice until cold and when cold take out, remove the skin and the bone from the second joint, leaving the leg bone in for the frill; leave it on a broiler to drain. Roll out puff paste very thin and cut pieces of it; roll it around the meat of duck; fasten it together with yolks of eggs, leaving the bone showing out from the pastry, shaping it in the form of a cutlet. Put it on a buttered pan in the oven to bake until the pastry is baked and brown; when baked brush them over with yolks of eggs that have been mixed with a little milk. Arrange them according to the number of the cutlets in a row or a ring, and garnish with Macedoine vegetables around or in the center. Serve with hot currant jelly sauce

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