Stewed Duck With Turnips

Ducks singed, drawn and washed, steamed for half an hour, taken up, rolled in flour, fried whole in butter, taken up and cut into portions; large balls of turnip fried in butter, taken up and placed with the duck; in the remaining butter is then fried some minced shallots with sage and thyme leaves, flour added to form a roux, moistened with poultry stock, boiled up and skimmed, strained over the ducks and turnips, which are then simmered till tender; served garnished with the turnips and croutons.

Braised Duck With Sauerkraut

Ducks singed, drawn and washed, then trussed, arranged in brasiere with carrots, onion stuck with cloves, celery and parsley, moistened with seasoned white stock, covered with buttered paper, lid put on, braised till tender and glazy, taken up, braise strained and skimmed, ducks cut into portions and the braise strained over them. Sauerkraut well washed, put in a sautoir with a piece of bacon, a piece of small bologna, carrot, onion and parsley, moistened with some fat and broth from the stock pot, stewed slowly for two hours, then taken up and drained; vegetables thrown away, bacon and sausage cut in slices; served, portions of duck flanked with the the kraut and garnished with the bacon and sausage.

Fillets Of Duckling, Macedoine

Ducklings singed, drawn and washed, then steamed for ten minutes to plump them, taken up, cooled, cut into four fillets, the backbones then roasted with vegetables; when brown, moistened with Bigarade sauce, boiled up and strained over a cooked macedoine of vegetables, the fillets seasoned with salt, pepper, powdered sage and thyme, rolled in flour, arranged in buttered baking pan, roasted and basted till brown and frothy; served on a crouton garnished with the macedoine in sauce.

Fried Fillets Of Duckling, Sauce Bigarade

Ducklings prepared as in the pre" ceding, but instead of roasting, fried a golden color with butter; served on toast with Bigarade sauce poured over, garnished with watercress.

Roast Spring Duck, Apple Sauce

Young ducks singed, drawn, washed and trussed, steamed for five minutes, taken up, seasoned, rolled in flour, arranged in baking pan, roasted and basted till done; served in portions with unsweetened stewed apples that have been rubbed through a sieve.

Stuffed Duckling, Orange Sauce

Ducklings singed, drawn, washed, filled with a stuffing composed of fresh grated breadcrumbs, grated apple and lemon rind, seasoned with salt, pepper, chopped parsley and a little sage, trussed, then steamed for ten minutes, arranged in a baking pan, dredged with flour, roasted and basted till done; served with a brown sauce made in the pan they were roasted in, flavored with grated sour orange rind and its juice.

Saute Of Duck With Noodles

Ducks singed, drawn, washed and trussed, steamed for half an hour, taken up and cut into portions, seasoned with salt, pepper and powdered sage, rolled in flour, fried in butter, placed in a sautoir, dredged with flour, moistened with thin Bigarade sauce, simmered till tender; noodles boiled till done, taken up and drained, then mixed with a little minced chervil, and the ducks' giblets minced and sauteed; served, the duck in portions flanked with the noodles.