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14 Cold Duck And Chestnut-border

(February.) - (365 Luncheon Dishes)







Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of

chestnuts, then boil until soft, drain and put them through a colander.

Add a tablespoonful of butter, salt and pepper to taste, arrange around

the cold duck. Garnish with olives or bits of red currant jelly.











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