Cutlet of Wild Duck with Salmis Sauce, a la Eldora

Ingredients

• cutlets that have been nicely trimmed
• a tablespoon butter
• one and a half cups of the stock
• flavor highly with wine
• color with kitchen bouquet
• beef extract if at hand

Method

1. 1

   Cook duck as per previous recipe.

2. 2

   In a saucepan, melt butter, add flour, and stock, flavoring with wine and kitchen bouquet.

3. 3

   Broil cutlets until glossy, then arrange on a hot platter with a paper frill on each bone and salmis sauce in the center.

4. 4

   Serve with currant jelly.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 331. The excerpt below is the record exactly as published.

Cutlet of Wild Duck with Salmis Sauce, a la Eldora Cotelette de Canard sauvage. Sauce Salmis, a la Eldora Cook duck (see recipe: Fried Wild Duck with Green Peas and Co¬ rinthienne Sauce]. When cold, put a tablespoon butter in a sauce¬ pan, add one tablespoon flour, one and a half cups of the stock; flavor highly with wine; color with kitchen bouquet (and beef extract if at hand). Put on a broiler the cutlets that have been nicely trimmed

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