Sauce for Canvas-back Duck





Melt together in a hot soup plate one ounce of butter, and an equal
amount of currant jelly. Add the juice of a lime, a glass of sherry
and a small cupful of finely chopped celery. Season with salt, pepper
and cayenne.





SAUCE BORDELAISE SAUCE FOR DUCKS. facebooktwittergoogle_plusredditpinterestlinkedinmail

Feedback