Supreme de Caneton k la Souvaroil
From Recherché entrées, 1907
To make fumet of duck, fry bones and shallots, add herbs, moisten with port and stock, reduce and strain.
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 63. The excerpt below is the record exactly as published.
upreme de Canetoti k la Souvaroil (Cold). (Supreme of Duckling, Souvaroff style.) I duckling, i small chicken, i egg, i giU cream, i oz. butter, I smaU glass port wine, 2 shallots, i small terrine foie gras, J pint aspic, i glass marsala or sherry, J lb. green grapes, } giU tomato pulp concentrated, J gill Bearnaise sauce, demi-glace sauce, seasoning
Cook this with the app: pantry check, scaling, and the assistant.