Wild Duck Presse
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 128. The excerpt below is the record exactly as published.
port wine sauce and orange salad. Bigarade — Roasted and served with quarters of oranges and bigarade sauce, or made into a salmi and served with quarters of oranges and bigarade sauce. Gourmet — Split and grilled, served in croute, garnished with sliced oranges and lemon, water- cress, York sauce. Presse — Roasted (underdone), breast sliced, and port wine and juice of lemon with the juice of the carcass pressed, poured over, game jus lie
Cook this with the app: pantry check, scaling, and the assistant.