Mayonnaise of Duck (Cold)
From Entrees made easy, 1905
Chicken may be served like this, but substitute a layer of cold cooked vegetables.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 24. The excerpt below is the record exactly as published.
Mayonnaise of Duck (Cold). Cut the remains of a duck into neat joints, and marinade these for 2 or 3 hours in a table spoonful of salad oil, the juice of a lemon and a little parsley. Break up some lettuce leaves small and toss these in oil, vinegar, pepper and salt ; put a layer of these on a dish, lay the duck joints (previously drained) on this, and pour some thick rich mayonnaise over it all ; garnish with the quartered hearts of lettuce and hard-boiled egg, and if liked some boned and filleted anchovies
Cook this with the app: pantry check, scaling, and the assistant.