Cutlet of Wild Duck with Mushrooms, a la Syrienne

Ingredients

• legs and second joints have been left
• one to one and a half pounds of mushrooms
• sufficient water to cover it
• a tablespoon butter
• one heaping tablespoon flour
• one and a half cups of the juice from the mushrooms and duck
• half cup wine

Method

1. 1

   Simmer duck parts with water and mushrooms for 45 minutes to an hour.

2. 2

   In a saucepan, melt butter, add flour, and stir until dissolved.

3. 3

   Add strained juice from duck and mushrooms, flavor with wine, and simmer for 20 minutes.

4. 4

   Dish up on a hot platter and garnish with watercress.

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 Mushrooms, a la Syrienne Cotelette de Canard sauvage aux Champignons, a la Syrienne When the breast has been used for the dinner before, and legs and second joints have been left, put in sufficient water to cover it; peel and wash one to one and a half pounds of mushrooms; add the mushrooms and some wine to the duck, let simmer from forty-five minutes to an hour. Put a tablespoon butter in a saucepan ; add one heaping tablespoon flour, stir until well dissolved, then add one and a half cups of the juice from the mushrooms and duck (skimmed and strained); flavor with half cup wine

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