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Anitra Selvatica Wild Duck

(Fowl, Duck, Game, Hare, Rabbit) - (The Cook's Decameron: A Study In Taste)







Ingredients: Wild duck, butter, fowls' livers, Marsala, gravy, turnips,

carrots, parsley, mushrooms.



Cut a wild duck into quarters and put it into a stewpan with two fowls'

livers cut up and fried in butter. When the pieces of duck are coloured

on both sides, pour off the butter, and in its place pour a glass of

Marsala, a cup of stock, and a cup of Espagnole sauce (No.1), and cook

gently for ten minutes. In the meantime shape and blanch six young

turnips and as many young carrots, put them into a stewpan, and on the

top of them put the pieces of wild duck, liver Pass the liquor

through a sieve and pour it over the wild duck, add a bunch of parsley

and other herbs and five little mushrooms cut up, and cook on a slow

fire for half an hour. Skim the sauce, pass it through a sieve and add

a pinch of sugar. Put the pieces of wild duck in an entree dish, add the

vegetables, pour the sauce over and serve.











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