Duck Stew a la Parisienne

Ingredients

• cut duck in dices
• three cups water
• one cup sherry
• a dozen small white onions
• small scooped-out carrots
• one tablespoon flour
• half cup water
• pepper to taste
• salt to taste

Method

1. 1

   Cut duck into dices and simmer with water, sherry, onions, carrots, bay leaves, pepper, and salt for 1.5 to 2 hours.

2. 2

   Add small onions and carrots, color with kitchen bouquet, and thicken with flour dissolved in water.

3. 3

   Serve with vegetables arranged around the meat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 320. The excerpt below is the record exactly as published.

salt to taste; let simmer slowly from half to three- quarters of an hour. Then put in a saucepan one tablespoon butter; add one heaping tablespoon flour, one cup of the liquid the duck cooked in, four tablespoons sherry, pepper and salt; color with kitchen bouquet and beef extract; let simmer slowly ; remove the duck from the pan. Trim the pieces well so that they will be of even size, leaving a bone in for a frill; put one piece on top of another; pour all over with this sauce; put a paper frill in each. Serve around the mushrooms and shallots, removing them from the pot the duck cooked in, and putting them into the sauce; gar¬ nish with parsley. Serve as an entree for luncheon or dinner. Duck Croquettes ( Croquettes de Canard ) a la Macedoine Take duck that has been roasted, put through the machine once. Make a very thick cream sauce from butter, flour, and milk; measure the duck by the cup. To each cup of duck take three tablespoons hot cream sauce; add one table poon sherry, pepper AMERICAN COOK BOOK 217 and salt to taste. Put tablespoonfuls of the mixture on a platter; when beginning to get cold, form them in the shape of oblong croquettes — th ck in the centre and pointed at ends. Roll in egg and bread crumbs and fry in very hot fat. Serve in a ring style, one resting on top of another, with macedoine of vegetables in the centre as an entree for luncheon or supper dish. Duck Mousse ( Mousse de Canard ) a la Baltimorienne When cold duck is at hand, roasted or broiled, it can be made into a beautiful mousse. Pass it through the machine four or five times. Add to each cup of the ground duck three tablespoons cold cream sauce, one egg, one tablespoon sherry, pepper and salt to taste. Butter and decorate a ring mould with truffles and Span¬ ish pepper; put the mousse into the mould through a paper tube; put in oven in hot water and cook — uncovered — from twenty to twenty-five minutes. When done turn out and serve with a rich supreme sauce. Duck Stew ( Ragout de Canard) a la Parisienne Cut duck in dices; put in a pan with three cups water, one cup sherry, onions, carrots, bay leaves, pepper, and salt; let simmer slowly about one and a half to two hours. When nearly done, add a dozen small white onions and small scooped-out carrots; color with kitchen bouquet; thicken with one tablespoon flour dis¬ solved in half cup water

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