Rechauffe of Duck, No. 2

Ingredients

• Two cups of cold roast duck, cut from the bones.
• Half pint gravy, made from the bones of the duck.
• One gill claret.
• Two tablespoonfuls currant-jelly.
• One tablespoonful butter.
• A dozen olives, stoned.
• Salt and pepper to taste.

Method

1. 1

   Put all except the duck together in the blazer, simmer three minutes.

2. 2

   Lay in the pieces of duck, cook five minutes longer, and serve.

Nutrition per serving

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. 2. Two cups of cold roast duck, cut from the bones. Half pint gravy, made from the bones of the duck. 92 Zfc Cfafin&fai&fy §upptr One gill claret. Two tablespoonfuls currant-jelly. One tablespoonf ul butter. A dozen olives, stoned. Salt and pepper to taste. Put all except the duck together in the blazer, and simmer three minutes. Lay in the pieces of duck, cook five minutes longer, and serve. VEAL WITH MUSHROOMS. About a pound of sliced veal. Half pint veal stock. One gill mushroom liquor. Half pint mushrooms, sliced. Yolks of two eggs. Two teaspoonfuls butter. One tablespoonf ul flour. One small onion, sliced. Brown the onion in the butter, add the flour, and cook until it browns. Stir in (Rechauffes 93 the stock and mushroom liquor, and lay- in thin slices of cold roast veal. When these are hot, put in the mushrooms, and add the yolks of the eggs, very slowly. Cook two minutes more, and serve. VEAL WITH ASPARAGUS TIPS. Two cups very tender veal, roast or stewed. One cup cooked asparagus tips, fresh or canned. One tablespoonf ul butter. Yolks of two hard-boiled eggs. Half pint milk. Rub the yolks and butter to a paste and heat it with the milk in the chaf- ing-dish. Stir until thoroughly blended. Lay in the veal and asparagus, season with salt and white pepper, and cook about five minutes. 94 £(5e C0afmgs©i00 JJupper VEAL WITH TOMATO SAUCE. One tablespoonful butter.

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