Fillets of Wild Ducks with Olives
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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 Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 35. The excerpt below is the record exactly as published.
Fillets of Wild Ducks with Olives. Roast a couple of wild ducks and cut off the fillets in the usual way, score the skin, dish the fillets in a circle and put into the centre some stoned olives
Cook this with the app: pantry check, scaling, and the assistant.