Cutlets Of Pigeons A La Marechale

Take the fillets of eight pigeons, flatten them with the back of your knife, scrape the bone of the pinion, and stick it into the point of the cutlet; dip the cutlets into clarified butter: after having seasoned them with salt and pepper, dip them once only into crumbs of bread, but very even and smooth; broil them till they are of a nice colour, and send them up with rich gravy, or an Italimne.

Ducks, Wild Ducks, Etc

Ducks are fit to be sent up for entrees, only when they begin to be plump; they are good towards November* when they are plump and fat, but those that are sold in London in May, June, or July, are nothing but skin and bone. Ducks, the same as woodcocks, require the fillets to be under-done; but in that case the legs would be nearly raw, as they require a much longer time to do. Care must therefore be taken to stop the spit when the back is turned towards the fire. The legs and breast, by this means will be equally done.

Duck With Turnips

After having emptied, trussed, and singed the duck, mark it between layers of bacon, and moisten either with a poele, or broth, with a little salt. Stew the duck for three-quarters of an hour if it is a young one; if old or tough, it will require an hour: when done, drain it, and let it simmer in turnip sauce to take the taste of turnips. When ducks begin to grow old, by keeping them a few days, they become tender; roast the duck of a nice colour-When under-done, cut it in five parts, the two wings, the two legs and the breast; cut six turnips in the shape of olives, fry them in butter with a little powdered sugar, to give them a good colour; when they have got a good colour, mix a spoonful of flour with them, moisten with half broth and half gravy of veal, season with salt and a little pepper, a bundle of parsley and green onions; skim; when the turnips are done, put them into a stew-pan separately, and put a very little sauce with them. In the remainder of the sauce boil the duck till well done, then skim off the fat, reduce the sauce, and serve all together.

Members Of Duck, With The Puree Of Lentilles

Poele the members as directed in No. 1. Drain them, and mask them with the puree of lentilles. (See Puree of Lentilles.)

Duck With Olives

This entree is admired only by the Italians. Poele the ducks as directed in No. 1. Pour over them the sauce aux olives, which in my opinion is no great treat. Take a bottle of French or Italian olives, cut the kernel out, but mind to preserve the shape of the olive; blanch them in boiling water to take off the salt: if they are not too briny, put them into a very good Espagnole sauce, with the juice of a lemon, and a little Cayenne. Serve this sauce with duck only.

Capilottade Of Duck

If you have any roasted ducks left, and are called upon for one entree more, cut the ducks as for eating, flay them, and let them simmer in a thin Italienne. Fry a few slices of bread cut into the shape of a kite, and send up with the juice of a lemon.

If you should not have any Italienne ready, mince a few shalots, boil them in vinegar, make a little browning (roux) which you moisten with broth or even water, and mix a little glaze seasoned with salt and pepper: put the shalots into the sauce; let it boil a few minutes; then put the duck into the sauce to heat, but without boiling, and give it a high seasoning.. Such common dishes are always to be highly seasoned.

Duck With Small Green Peas

Prepare and cook the duck as above. When done, lay it with the green peas. When the duck is too large, it is not to be served whole, but cut into four or five pieces; namely, the breast, the two wings, which otherwise are called fillets, the two legs and the back. Pare all the members properly, and make the sauce in the following way: take two quarts of very fine fresh green peas, put them into a pan with clean water, and half a quartern of fresh butter; mix the butter up with the peas, drain the peas by taking them out of the water with your hand, otherwise all the dirt would go into the cullender; let them dry; next put into a stew-pan half a pound of the best part of bacon cut in squares of an inch, and a very small bit of fresh butter; fry the bacon of a nice colour, then drain the fat and put in the peas to sweat gently. When they are all very green, put half a spoonful of flour, and moisten with boiling water. Now add the members of the duck, some salt and a little pepper, a very small bit of sugar, and a bundle of parsley and green onions. When the duck is done, serve the members covered with the peas, and take great care to skim off the fat.