Salmi of Ducklings

Ingredients

• 2 ounces butter
• 1 gill of fine-chopped onions
• 1 tablespoonful flour
• 3 gills of broth
• 2 gills of red wine
• 1 teaspoonful coarsely pounded peppers
• 6 heart-shaped croutons

Method

1. 1

   Season a pair of young ducks with salt and pepper, place them in a roasting pan, spread over the breasts and thighs with butter, roast and baste frequently till done.

2. 2

   Remove the ducks, cut off the wings, breasts, and legs, chop the carcasses, and cook with butter and onions for 5 minutes.

3. 3

   Add flour, cook for 3 minutes, then add broth, red wine, and peppers, cooking for 10 minutes.

4. 4

   Arrange the duck on a warm dish, strain the sauce over it, and decorate with croutons.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 281. The excerpt below is the record exactly as published.

Salmi of Ducklings. — Season a pair of young ducks with salt and pepper, place them in a roasting pan, spread over the breasts and thighs 2 ounces butter, place the pan in a medium-hot oven, roast and baste frequently with melted butter till done. Re- move the ducks from the pan, cut off the wings, breasts, and legs, chop the carcasses into small pieces, place them in a saucepan with 1 ounce butter, 1 gill of fine-chopped onions, stir and cook 5 minutes ; add 1 tablespoonful fiour^ stir and cook 3 minutes ; add 3 gills of 418 POULTBY. broth, 2 gills of red wine, 1 teaspoonf ul coarsely pounded peppers, and cook 10 minutes* Arrange the duck on a warm dish, strain the sauce over it, and decorate with 6 heart-shaped croutons. Salmi of Cold Boasted Duck.— Gut the meat of cold roasted ducks into nice slices, chop the carcasses into small pieces, place them with 1 fine-chopped onion in a saucepan, add 2 cupfuls stock or boiling water with 1 teaspoonful beef extract, 1 bay leaf, 2 cloves, 12 coarsely pounded peppers, Vt V^^^ ^^ wine, if handy, a little fine-cut ham, boil 15 minutes ; then strain this essence into a clean saucepan. Melt 1 ounce butter in a saucepan, add 1 table- spoonful fiour, stir and cook 3 minutes ; add the essences, cook 5 minutes, then taste ; if necessary, add a little salt ; put in the duck meat, let it simmer 10 minutes, then serve with potato croquettes. Ducks with Brown Kale.— Strip the leaves from 4 large heads of brown kale, wash several times in cold water, place them in a large saucepan over the fire, cover with boiling water, cook 10 minutes ; then drain the kale on a sieve, lay it on a chopping board, and cut it coarsely with a knife ; return the kale to saucepan again, place a well-cleaned duck in the center, add sufficient boiling water to barely cover ; season with 1 tablespoonf ul salt and Y^ teaspoonful pepper, add 2 fine-chopped onions, and cook till tender ; when the duck is done, remove it, lay it on a dish, and set it in a warm place ; continue to cook the kale until done, then taste ; if necessary, add more salt and serve. Ducks aux Olives. — Singe, wash, and draw 2 young ducks, truss them nicely, season with 1 tablespoonf ul salt ; place the ducks in a roasting pan, spread 2 ounces butter over the breasts ; place the pan in a medium-hot oven and roast till light brown on all sides ; then add a bouquet, 1 gill of white broth and 1 gill of white wine, cover with buttered paper, and roast till done. Melt 1 ounce butter in a saucepan, add Vs gill of fine-chopped onion, Y, gill grated carrots, 1 bay leaf, 12 whole peppers, lYs gill fine-chopped ham, stir and cook 5 minutes; add 1 tablespoonf ul flou

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