Duck a la Bordelaise

Ingredients

• Roast a duck and cut it in blocks
• a tablespoonful of butter
• one of flour
• half a pint of stock
• a teaspoonful of mushroom ketchup
• half a can of mushrooms
• a teaspoonful of salt
• a teaspoonful of kitchen bouquet
• a teaspoonful of onion juice
• a tablespoonful of chopped parsley

Method

1. 1

   In a chafing-dish, mix butter and flour, add stock, and stir until boiling.

2. 2

   Add duck, mushroom ketchup, mushrooms, salt, kitchen bouquet, and onion juice.

3. 3

   When hot, add parsley and serve.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 29. The excerpt below is the record exactly as published.

DUCK A LA BORDELAISE Roast a duck and cut it in blocks ; to one pint of these blocks use a tablespoonful of butter and one of flour, and half a pint of stock. Put the butter and flour in the chafing-dish, add the stock, stir until boiling. Add the duck and a teaspoon- ful of mushroom ketchup, half a can of mush- rooms, a teaspoonful of salt, a teaspoonful of kitchen bouquet and a teaspoonful of onion juice. When hot add a tablespoonful of chopped parsley

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