Duck St. Albans

Ingredients

• Roast a fat duck
• liver farce
• 1 lb. of calf's liver
• 2 ozs. of butter
• 1 slice of bacon
• a slice of onion
• 1 carrot sliced
• 1/2 pint of aspic jelly
• a small teacupful of very thick cream
• cayenne pepper
• salt

Method

1. 1

   Roast a fat duck, carve breast into thin slices, set aside.

2. 2

   Break off breastbone, cover carcass with liver farce, replace sliced fillets, bind with farce.

3. 3

   Coat with half set aspic jelly.

4. 4

   Prepare farce by frying liver, butter, bacon, onion, and carrot, then pound and sieve.

5. 5

   Mix with aspic jelly and cream, season.

6. 6

   Serve with grapefruit and orange salad.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 12. The excerpt below is the record exactly as published.

DUCK ST. ALBANS (English) IRoast a fat duck. When cold carve the breast in thin slices. Lay these carefully aside. Break off the breastbone and cover the carcass smoothly with the liver farce. Replace the sliced fillets, using a little of the farce to bind them back into place on the duck. Coat the whole well with half set aspic jelly. Farce. — i lb. of calf's liver, 2 ozs. of butter, i slice of bacon, a slice of onion, i carrot sliced. Fry these carefully and pound in a mortar. Pass through a wire sieve. Then put in a basin and whisk in yi pint of aspic jelly and a small teacupful of very thick cream. Season with cayenne pepper and salt

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