Salmi of Duck

Ingredients

• Use two medium-sized cold roast ducks
• one can of mushrooms
• sixteen stoned olives
• one pint of Spanish sauce
• one-half pint of clear stock
• one gill of Sherry
• one tablespoonful of lemon juice
• one teaspoonful of salt
• a little cayenne
• twelve pieces of fried bread cut in triangles

Method

1. 1

   Cut the duck into medium-sized pieces and place in a saucepan with salt and pepper.

2. 2

   Cover with stock and boil.

3. 3

   Add olives and mushrooms, then Spanish sauce, Sherry, and lemon juice.

4. 4

   Cook briefly, arrange duck on a dish, and serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 115. The excerpt below is the record exactly as published.

Salmi of Dack Use two medium-sized cold roast ducks, one can of mush- rooms, sixteen stoned olives, one pint of Spanish sauce, one- half pint of clear stock, one gill of Sherry, one tablespoonf ul of lemon juice, one teaspoonful of salt, a little cayenne, and twelve pieces of fried bread cut in triangles

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