Salmi de Canard (Salmi of Duck)
From The new century cookery book, 1901
Serves 2
A small glass of claret may be added at the end if desired.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 268. The excerpt below is the record exactly as published.
Salmi de Canard (Salmi of Duck). — liar ge tender duck, 4 oz. bacon, 12 stoned French olives, 1 oz. flour, 2 oz. butter, f pint stock, 1 small bunch herbs ( bouquet garni, No. 2), ^ small onion, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.