Pâté de Canard (Duck Pâté)

Ingredients

• 1 duck.
• 1 lb. veal.
• £ lb. bacon.
• 1 egg.
• 2 table-sps. biscuit crumbs.
• 1 glass sherry.
• 1 lemon.
• 1 onion.
• 1 bay-leaf.
• Pepper.
• Salt.
• Nutmeg.

Method

1. 1

   Bone the duck carefully and cut the flesh into small pieces.

2. 2

   Wipe and cut veal roughly.

3. 3

   Mince veal, bacon, and duck trimmings.

4. 4

   Add biscuit crumbs, season with pepper, salt, and nutmeg, moisten with beaten egg and sherry.

5. 5

   Line a dish with bacon, layer farce and duck pieces until full.

6. 6

   Cover with bacon, onion rings, lemon slices, and bay-leaf.

7. 7

   Seal and bake until tender.

8. 8

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 453. The excerpt below is the record exactly as published.

Salt. Pepper. 2 or 3 bay-leaves. 2 cupfuls veal or chicken stock. 1 oz. butter. 1 oz. flour. 1 table-sp. mushroom ketchup. 1 table-sp. red currant jelly. Croutons of fried bread or pastry. Cut the duck in neat joints, wash the pieces quickly and dry them in a cloth. Then put them in a baking tin and sprinkle with pepper and salt. Prepare some tender celery and cut it in fine shreds, put this over the duck and add the bay-leaves. Heat half the stock and pour it over and round. Then cover the tin and bake in a good oven until the duck is tender, basting occasionally with the stock and turning the joints over when half cooked. When ready, the stock should have dried up. Ar- range the pieces of duck with the celery neatly on a hot dish and keep them warm whilst making the sauce. Put the butter and flour into the tin in which the duck was cooked, and mix them well over the fire. Then pour in the remainder of the stock, and stir until boiling. Add the ketchup, red-currant jelly, and more seasoning if necessary. Skim well and strain over the duck. Garnish with, croutons of fried bread or pastry, and serve red- currant, guava, or any other acid jelly separately. Note. — A little wine or orange juice may be added to the sauce, also a few chopped mush- rooms if desired. Time to cook, about 1| hours. Sufficient for 3 or 4 persons. 1158, 1 duck. 1 lb. veaL £ lb. bacon. Pepper. Salt. Nutmeg. 1 egg. Pflte o! Duck (Pate de Canard) 2 table-sps. biscuit crumbs. 1 glass sherry. 1 lemon. 1 onion. 1 bay-leaf.

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