Fried Wild Duck with Green Peas and Corinthienne Sauce

Ingredients

• legs and second joints are left
• water (sufficient to cover it)
• onions
• carrots
• pepper
• salt
• some sherry or Madeira wine
• green peas

Method

1. 1

   Simmer duck parts with water, onions, carrots, pepper, salt, and wine for 1 to 1.5 hours.

2. 2

   Cool in the juice, then shape into cutlets with artificial bones.

3. 3

   Dip in egg and breadcrumbs, fry until golden brown, and arrange on a platter with green peas in the center.

4. 4

   Garnish with parsley and serve with Corinthienne sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 331. The excerpt below is the record exactly as published.

Fried Wild Duck with Green Peas and Corinthienne Sauce Canard sauvage frit, aux Petits Pois, Sauce Corinthienne When the breast has been used for the dinner before and the legs and second joints are left, put in a pan with water (sufficient to cover it), onions, carrots, pepper, salt, and some sherry or Madeira wine

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