Stewed Ducks With Green Peas

Ducks singed, drawn and washed, lightly but quickly browned in oven, taken up and cut in portions, small pieces of bacon fried with some small cut spring onions; when brown, flour added to form a roux, moistened with poultry stock, boiled up and skimmed, ducks then added, with a few sprigs of green mint, simmered till tender, mint removed, seasoned with salt and pepper; served with a crouton at ends of dish, green peas at sides.

Braised Duck With Vegetables

Ducks singed, drawn and washed, brasiere lined with thin slices of fat bacon, on which is placed slices of onion and turnip, carrot and pieces of celery, a few cloves, bay leaves, whole peppers and some sage leaves; ducks arranged on top moistened with white stock and the juice of a lemon with its grated rind, lid put on, braised and basted in oven till brown and tender, ducks then taken up, the braise strained and skimmed, poured over the ducks in serving pan; Julienne vegetables sauteed and seasoned; served, portions of duck with sauce over, garnished with croutons at ends of dish and the Julienne vegetables at the sides.

Salmis Of Duck In Croustade

Neat shaped slices of cold duck made hot in a thick Madeira sauce, to which is added slices of mushrooms and callops of salt pork that have been fried together, the sauce to be seasoned with powdered sage and orange juice; served in paste croustade cases, on lace paper.

Salmis Of Duck With Fried Hominy

Ducks singed, drawn and washed, seasoned with salt and pepper, floured, roasted and basted till brown and frothy, taken up and cut into portions; in the meantime the trimmings of the birds are sauteed in olive oil with minced shall lots, chives, thyme and bay leaves, then moistened with white wine and reduced; equal quantities of Bigarade and Espagnole sauce then added with a few minced mushrooms, the whole boiled up and skimmed; poured through a strainer over the ducks in another sautoir, simmered till tender; served garnished with slices of fried hominy.

Saute Of Duck With Chestnuts

Ducks singed, drawn and washed, steamed for half an hour, then cut into joints, seasoned with salt and pepper, powdered sage and thyme, rolled in flour, fried brown with bacon fat, taken up and drained, then put into a brown sauce together with the minced giblets and some roasted and peeled chestnuts, simmer till tender, finish with port wine; served garnished with the chestnuts and a fancy crouton.

Salpicon Of Duck In Cases

Cold braised duck and some of the sauce, the duck cut into small neat pieces with a few mushrooms, reheated in the sauce; served in fancy paper cases on lace paper.

Curry Of Duck With Rice

Ducks singed, drawn and washed, steamed for half an hour, taken up, jointed, rubbed with curry powder, rolled in flour; onions sliced and fried a light brown in butter, taken up, joints then fried in the same butter, onions then returned, flour added, shook together, moistened with poultry stock, seasoned with salt, pepper, curry powder grated green apple, the juice and grated rind of an orange, simmered till tender, duck then taken up into another saucepan, the sauce strained over it; served garnished with small molds of dry boiled rice.