Wild Duck A V Americaine
From The new practical cookery guide, 1913
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 127. The excerpt below is the record exactly as published.
jus lie. Soyer — Farced and braised, garnished with cock’s comb, mushrooms, and game demiglace. Strasbourgeoise — Farced and braised, served with sauerkraut, smoked bacon, and sausages, game sauce. Tackeray ( Supreme ) — Masked with d’Uxelles, bread- crumbs, and sauteed, served with quenelles and game sauce. Titania — Done in casserole with skinned Muscat grapes and quarters of oranges, game semiglaze to blend. Victoria — As Souvaroff, add foie gras to garnish. Vosgienne — Done in casserole with dice of lean bacon, button onions, juniper berry flavour, Parisienne j)otatoes and game glaze lastly, and a glass of eau de vie. 332 The New Practical Cookery Guide. Wild Duck (Canard Sauyage). A V Americaine — Farced with breadcrumbs soaked in wine, mixed with chopped tarragon and butter, well seasoned and roasted, served with jus lie and sliced oranges
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