Salmis of Duckling Rouennaise

Ingredients

• the duckling
• a piece of butter
• half a glass of red wine
• allspice
• some kitchen salt
• freshly ground pepper
• chopped shallots
• a few small pieces of butter

Method

1. 1

   Truss the duckling and roast it for eight minutes, four minutes on each side.

2. 2

   Allow it to cool slightly.

3. 3

   Remove the legs, carve them, season, and grill.

4. 4

   Sprinkle a buttered dish with shallots, salt, pepper, and allspice.

5. 5

   Cut the fillets into thin slices and lay them neatly on the dish.

6. 6

   Season again, grill the remaining parts, and pour gravy over the slices.

7. 7

   Heat in a hot oven until edges curl, then serve immediately.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 32. The excerpt below is the record exactly as published.

SALMIS OF DUCKLING ROUENNAISE npRUSS the duckling, after having removed the clavicle. Put it into the oven where it should only remain for eight minutes — four minutes for each side. If possible, allow it to cool for a few minutes that it may be more easily carved. Take care also to wipe it, for, as a rule, the fierce- ness of the oven blackens it. Remove the legs and carve them inside ; season and grill them. Sprinkle a long, buttered dish with chopped shallots, some kitchen salt, not too finely powdered, freshly ground pepper and allspice. Cut the fillets into very thin slices lengthwise about fifteen slices from each fillet and lay them one against the other very neatly on the dish. Sprinkle them with the same seasoning as is already lying under them on the dish, with the exception of shallot, no more of that being required. Remove the remaining stumps of the wings, as 91 THE DUDLEY RECIPES also the small remaining skin of the breast ; season both and set them to grill by the side of the legs. Roughly chop up the carcase ; press it to extract all the gravy and add half a glass of red wine ; pour the collected gravy over the slices of breast. When about to serve, set a few small pieces of butter on the slices of breast ; heat for a moment on the stove and then put the dish in a very hot oven, or a salamander, that the glazing may be instantaneous. Withdraw the dish the moment the edges of the slices begin to curl. Set the grilled legs at either end of the dish, the two wing stumps with the skin in the middle and serve immediately. % PATE CHAUD DE CANETON ROAST a very good duckling, keeping it some- what underdone. Cut the breast into very thin slices and line a deep piedish with thin strips of bacon, then a thick layer of forcemeat combined with a little very good essence of gravy. Make the forcemeat as follows : — Put into a saucepan one ounce of very hot fat or butter, half a pound of fresh fat bacon cut into little cubes and brow’ned in the hot butter. Remove the bacon, and into the same pan add, also cut into pieces, half a pound of calves’ liver, half a pound of fillet of veal, salt, pepper, two ounces of 92 POULTRY AND GAME DISHES mushi’ooms, two ounces of truffles, a little shallot, thyme and bay leaf. Fry all these together and moisten with a glass of Madeira. Pound the meat, add any gravy which may remain in the pan, also a little butter, four eggs cut into pieces, and two good tablespoonfuls of brown sauce. Pound all this well, and pass through a coarse wire sieve. Place a thick layer of this forcemeat in the piedish, and arrange on it the fillets of duck, with a little cooked sliced mushroom and a few slices of truffle. Fill up the dish in this way with alternate layers of the forcemeat and duck, placing on the top of all a little good gravy essence and some very thin strips of bacon. Cover with a good short rich crust and bake. Serve hot. « POACHED PHEASANT WITH CELERY SAUCE OELECT a nice fat pheasant, truss it for boiling ^ and place it in a stewpan covered with a light stock ; add one carrot, two onions, two cloves, and a bouquet of parsley, salt and whole pepper. Let this simmer gently until tender. Cut into neat pieces, lay them on a dish, and cover with the following sauce : — H 93 THE DUDLEY RECIPES CELERY SAUCE /^iLEAN four sticks of white tender celery only using the hearts ; put them in a stewpan with a piece of butter

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