Duck aux Champignons

Ingredients

• a pair of wild ducks
• 2 tablespoonfuls of butter
• 1 large onion
• 1 clove of garlic
• 1 herb bouquet
• 1 cup of stock
• 1 glass of red wine

Method

1. 1

   Clean and season ducks, cut into pieces.

2. 2

   Heat butter in a saucepan; add ducks, chopped onion, garlic, and herb bouquet.

3. 3

   Cook for a few minutes, add stock, and let stew until tender.

4. 4

   Then add red wine and let cook until done.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 6. The excerpt below is the record exactly as published.

i glass of red wine, mixed with a tcaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons. 25. — Boulettes. Chop and mince 1 pound of round steak, I onion and 2 sprigs of parsley. Add i tablespoonful of lemon-juice, 3 tablespoon- fuls of melted butter. Season highly with Fdffoaty salt, black pepper and a pinch of cayenne. Mix with I egg and form into bails ; roll in flour and fry in deep hot lard until brown. Serve hot with tomato-sauce. 3& — Baden Stewed L.entils. Boil 1 quart of leotib until tender; then heat 3 tablespoonfuls of butter. Add t chopped onion and stir in i tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pepper, and serve with small boiled sausages. Sprinkle the top with bread- crumbs fried in butter until brown. 37. — Dack aux Champignons. Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a saucepan ; add the ducks, i large onion chopped fine, a cloves of garlic and i herb bouquet chopped. Cnrnv anA Vimiyn a fcw miuutes J add I cup itew until tender. Then add ■brooms and i glass of daret until done. February aS. — Hungarian Beef Stew. Cut beef into small pieces. Heat some dripping in a saucepan ; add the meat, salt and black pepper ; cover and let stew half an hour. Then add 3 potatoes cut into dice pieces, i onion sliced thin, i cup of hot water, and ^ teaspoonful of paprica. Let all cook until tender. Then add some chopped parsley and thicken the sauce with flour, mixed in % cup of milk. Let cook a few minutes and serve hot tlARCH. I. — Chicken Chop Suey (Chinese). Cut all the meat of a chicken into thin strips ; season with black pepper, and cay- enne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mush- rooms cut fine. Moisten with )4 cup of stock

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