Ragout of Duck

Ingredients

• pieces of cold roast duck
• three tablespoons butter
• one-half shallot finely chopped
• four tablespoons flour
• one and one-half cups brown stock
• one-half teaspoon salt
• a few grains cayenne
• one teaspoon lemon juice
• two tablespoons tomato catsup
• three tablespoons port wine
• one-half cup canned mushroom

Method

1. 1

   Marinate duck pieces with French dressing for 1 hour.

2. 2

   Cook butter with shallot until brown.

3. 3

   Add flour and brown, then gradually pour in stock.

4. 4

   Season with salt, cayenne, lemon juice, and tomato catsup.

5. 5

   Reheat duck in sauce, adding port wine and sliced mushrooms.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 21. The excerpt below is the record exactly as published.

three tablespoons butter with one tablespoon finely chopped onion, five minutes. Add two tablespoons flour mixed with two teaspoons curry powder, and one-fourth teaspoon salt. Pour on gradually three-fourths cup cream, add the tripe, and cook eight minutes. Shad Roe, Tomato Sauce Cook shad roe in boiling, salted, acidulated water, fifteen minutes. Drain, cover with cold water, let stand five minutes, again drain, and dry in a piece of cheese-cloth. Sprinkle with salt and pepper, roll in flour, egg and crumbs, and saute in butter. Serve with Tomato Sauce. Shad Roe with Bacon Trim six slices of bacon, put into a hot blazer, and cook until well browned. Cook shad roe as for Shad Roe with Tomato Sauce. Rub the yolks of two hard-boiled eggs to a paste, add one-half teaspoon mustard, one-fourth teaspoon 1 10 With the Epicure salt, one-eighth teaspoon paprika, three-fourths teaspoon lemon juice, and enough thick cream to moisten. Spread roe with mixture, roll in flour, egg and crumbs, and saute in bacon fat Serve with the bacon. Ragout of Shad Roe Clean a shad roe and parboil in boiling, salted, acidulated water, to which has been added a slice of onion, a sprig of parsley, and a bit of bay leaf. Drain, and plunge into cold water; remove membrane and separate roe in pieces. Melt three tablespoons butter, add roe, and, when thoroughly heated, one-third cup cream. Season with salt and pepper and just before serving add the yolks of two eggs slightly beaten; if preferred more highly seasoned, add one tablespoon lemon juice, one table- spoon sherry wine, and a slight grating nutmeg. Mackerel Roe with Maitre d' Hotel Butter Prepare and cook mackerel roe same as shad roe. Serve with Maitre d'Hotel Butter. Maitre d'Hotel Butter Cream one-fourth cup butter, add one-half teaspoon salt, one-eighth teaspoon pepper, and in Chafing Dish Possibilities very slowly one-fourth tablespoon lemon juice; then add one-half tablespoon finely chopped parsley. Mackerel Roe, Egg Sauce Saut6 two mackerel roes. Melt two table- spoons butter, add two tablespoons flour, and pour on gradually one cup milk. Season with one-fourth teaspoon salt, a few grains cayenne, one teaspoon lemon juice, and just before serv- ing add the yolks of two eggs slightly beaten. Pour over roes. Venison Steak Remove fat and trim slices of venison. Sprinkle with salt and pepper, and put into a hot, slightly buttered blazer. Sear on one side, turn and sear other side. Cook four minutes, turning frequently. Spread with Maitre d'Hotel Butter. Venison Steak with Currant Jelly Cook venison steak and remove from blazer. Melt one and one-half tablespoons butter, add a few grains paprika and two tablespoons cur- rant jelly, and as soon as jelly has melted pour sauce over steak. With the Epicure Venison Cutlets with Apples Wipe, core, and cut in one-half inch slices four sour apples. Sprinkle with powdered sugar and cover with port wine ; let stand one hour, drain, and saute in butter. Cut venison steak in pieces for serving, sprinkle with salt and pepper, and cook in a hot, buttered blazer, four minutes. Melt three tablespoons butter, add wine drained from apples and twelve candied cherries cut in halves. Reheat cutlets in sauce, and serve with apples. Frankfort Sausages Cook four sausages in boiling water to cover, twenty minutes ; drain and cut in pieces. Re- heat in a white sauce made of one and one-half tablespoons each flour and butter and one cup milk. Season with salt and pepper. Fried Sausages Cut large sausages in one-fourth inch slices, put into a hot blazer, and cook until heated and slightly browned on both sides. Spread with Horse-radish Mustard and serve on circular pieces of toast. "3 Chafing Dish Possibilities Bean Rarebit Melt two tablespoons butter, add one tea- spoon salt, one-eighth teaspoon paprika, one cup cold baked beans mashed, and one-half cup milk or cream. When thoroughly heated, add one-half cup grated cheese. Serve on toast or zephyrettes. Ragout of Veal Cook two and one-half tablespoons butter with one tablespoon finely chopped canned mushrooms and one teaspoon finely chopped onion, three minutes. Add three tablespoons flour and cook until browned. Pour on gradu- ally one cup brown stock, and add one cup cold roast veal cut in cubes. Season with one- half tablespoon each Worcestershire sauce and mushroom catsup, salt and pepper. Ragout of Duck Marinate pieces of cold roast duck, cut in pieces for serving with French dressing; cover and let stand one hour. Cook three table- spoons butter with one-half shallot finely chopped until brown. Add four tablespoons flour, and when well browned pour on gradually one and one-half cups brown stock. Season 114 With the Epicure with one-half teaspoon salt, a few grains cay- enne, one teaspoon lemon juice, and two table- spoons tomato catsup. Reheat duck in sauce, and add three tablespoons port wine and one- half cup canned mushroo

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