Ganeton a l'Indecis
From The "Queen" cookery books: Entrees, 1901
Sara Bernhardt reportedly liked this recipe with added truffles.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.
Ganeton a I’Indecis. — Three parts roast a fine young wild duck (or an ordinary duck), then cut it into joints, and lay it in a stewpan with salt, pepper, two tablespoonfuls of best olive oil, half a glassful of claret, and the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.