Wild Duck, Fillets of, with Truffles

Ingredients

• two wild ducks
• a thick slice of fresh butter
• half a dozen mushrooms
• two shallots
• two ounces of truffles
• a little salt
• cayenne
• pounded mace
• a quarter of a pint of brown gravy
• a large wine-glassful of claret

Method

1. 1

   Fry duck slices in butter until browned.

2. 2

   Place in a saucepan, add sauce and sliced truffles.

3. 3

   Simmer gently for 5 minutes, stir in lemon juice, and simmer for another 5 minutes.

4. 4

   Arrange duck on a dish, pour gravy around, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2285. The excerpt below is the record exactly as published.

Wild Duck, Fillets of, with Truffles (another way). — Clean two wild ducks, and cut oft' the flesh from the breasts and sides in neat slices. Put the carcases and giblets of the birds into a saucepan with a thick slice of fresh butter rolled in flour, and add half a dozen mushrooms and two shallots finely minced, the parings of two ounces of truffles, and a little salt, cayenne, and pounded mace. Shake the saucepan over the fire for ten or fifteen minutes ; pour into it a quarter of a pint of brown gravy, and let its contents simmer gently for half an hour. Add a large wine-glassful of claret

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