Rechauffe of Duck, No. 1
From The chafing-dish supper, 1894
This is an excellent sauce in which to warm wild duck or other game.
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 19. The excerpt below is the record exactly as published.
RECHAUFFE OF DUCK, NO. 1. Warm in a blazer two tablespoonfuls of butter, two tablespoonfuls of currant-jelly, and a gill of sherry, madeira, or port.
Cook this with the app: pantry check, scaling, and the assistant.