Ducks with Olives
From French dishes for American tables, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 50. The excerpt below is the record exactly as published.
Ducks with Olives. Prepare and cook your ducks as the foregoing. Put half a pint of Spanish sauce (Art. 80) in a saucepan, let it boil, and add three dozen olives from which you have re- moved the stones, and a glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.