Salmi of Wild-Duck

Ingredients

• a wild-duck
• half a pint of claret
• four shalots
• an onion
• three cloves stuck in it
• two pinches of salt
• a small one of cayenne
• one pint of Espagnole sauce
• half a lemon

Method

1. 1

   Pick, draw and roast a wild-duck for a quarter of an hour.

2. 2

   When cold, cut it into small joints; take off the skin; trim the pieces and put them in a stewpan.

3. 3

   Put the trimmings and bones with half a pint of claret, four shalots, an onion with three cloves, two pinches of salt, and a small pinch of cayenne.

4. 4

   Boil down to half its quantity, then add one pint of Espagnole sauce, reduce to a nice consistency, and pass through a tammy over the pieces of wild-duck.

5. 5

   Warm the salmis without boiling, squeeze the juice of half a lemon, toss up the contents, dish up the pieces of bird, pour the sauce over, garnish with fried croûtons, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 149. The excerpt below is the record exactly as published.

SALMI OF WILD-DUCK. Pick, draw and roast a wild-duck for a quarter of an hour, as described in No. 683. When cold, cut it into small joints; take off the skin; trim the pieces and put them in a stewpan ; put into another stewpan the trim- mings and bones with half a pint of claret, four shalots, a small "bouquet garni," an onion with three cloves stuck in it, two pinches of salt, and a small one of cayenne. Boil this down to half its quantity, then add one pint of Espag- nole sauce, and reduce it to a nice consistency, after which pass it through a tammy over the pieces of wild-duck; 340 PRACTICAL HOUSEHOLD COOKERY. waim the salmis without boiling, squeeze the juice of half a lemon

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