Duck (a la Italienne)

Ingredients

• a duck
• two large tablespoonfuls of oil
• a bunch of parsley
• some chives
• some mushrooms
• flour

Method

1. 1

   Cook the duck en braise.

2. 2

   In a stewpan, heat oil and add minced parsley, chives, and mushrooms.

3. 3

   Stew for 10 minutes, thicken with flour, and add gravy from the duck.

4. 4

   Simmer and serve with the duck.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 471. The excerpt below is the record exactly as published.

Dllck (a r Italienne). — Cook a.duck en braise (sec Duck, Braised, with Turnips) . Put two large table-spoonfuls of oil into a stewpan, add a bunch of parsley, some chives and mushrooms, mince them very finely and stew for ten minutes, then thicken with flour, and pour the gravy from the duck, and simmer for a few minutes longer. Skim and strain the whole, which ought to be rather thick, and send to table with the duck. Time to braise, three-quarters of an hour. Probable cost, 3s. 6d. to 4s. Sufficient for four or five persons. Duck (a la mode) . — Take a couple of duoks, divide them into quarters, and lay them in a stewpan with a sprinkling of flour, pepper, and salt. Put a large lump of butter divided into pieces at the bottom of the stewpan, and fry the ducks until they are a nice light brown colour. Remove the frjang fat, and pour in half a pint of gra^vy, and the same of port ; sprinkle more flour and add a bunch of sweet herbs, two or three shallots minced fine, an anchovj-, and a Kttle cayenne. When the ducks have been stewing in the gravy for about twenty minutes, if the stewpan has been tightly closed, they will be found done enough. Put the ducks on a dish, take out the herbs, cloai- off any fat, and serve with the sauce thrown over them. Probable cost, 7s. 6d. per couple. S-ufficient, a couple of ducks for six or seven persons. Duck Boiled.—" A duck

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