Darioles de Canard h la St. Germain

Ingredients

• I duck (large)
• I pint well reduced Madera sauce
• 2 eggs
• I gill of cream
• i oz. panade
• i small glass of port wine
• I dessert-spoonful of red currant jelly
• 2 tangerines
• I lb. of rough puff paste for cassolette or thin tartlet crusts
• | pint of green peas cooked
• salt and pepper
• sauce Zingara (see Sauces)

Method

1. 1

   Roll out the paste thinly, stamp out 8 to 10 rounds, and line with them the same number of tartlet or cassolette pans.

2. 2

   Bake them to a golden brown.

3. 3

   Remove the meat from the duck, pound in a mortar till fine, add the panade, sauce, and egg yolks.

4. 4

   Rub through a fine sieve.

5. 5

   Melt the red currant jelly in port wine and stir into the farce.

6. 6

   Season, add beaten egg white, cream, and tangerine juice and rind.

7. 7

   Butter dariole moulds, fill with farce, and poach in the oven for 30 minutes.

8. 8

   Unmould into cassolette paste crust, fill with pea puree, and serve with Zingara sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 61. The excerpt below is the record exactly as published.

Darioles de Canard h la St. Germain. (Darioles of Duck, St Germain style.) I duck (large), \ pint well reduced Madera sauce, 2 eggs, I gill of cream, i oz. panade, \ a small glass of port wine, I dessert-spoonful of red currant jelly, 2 tanger- ines, I lb. of rough puff paste for cassolette or thin tartlet crusts, salt and pepper, | pint of green peas cooked, flavoured with butter and green mint, sauce Zingara (see Sauces)

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