Cutlet of Wild Duck with Green Peas, a la Bigarade
From The Swedish, French, American cook book, 1918
Serves 1
Entree for luncheon or dinner.
Presented as published in 1918. 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 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 with Green Peas, a la Bigarade Cotelette de Canard sauvage aux Petits Pois , a la Bigarade Is made the same way as Cutlet of Wild Duck with Salmis Sauce a la Eldora (see recipe), with some green peas
Cook this with the app: pantry check, scaling, and the assistant.