Comprising Salmis of Wild Duck.

" Widgeon, or Teal. Fillets of Widgeon, a la Bigarrade.

Fillets of Widgeon, a la Provencale. Widgeons, a l'Amiricaine. Fillets of Teal, d I'Anglaise.

1103. Salmis Of Wild Duck

Roast a wild duck before a brisk fire, for about five-and-twenty minutes, so that it may retain its gravy; place it on its breast in a dish to get cool; then, cut it up into small joints - comprising two fillets, two legs with the breast and back, each cut into two pieces - and place the whole in a stewpan. Put the trimmings into a stew-pan with half a pint of red wine, four shalots, a sprig of thyme, and a bay-leaf; the rind of an orange, free from pith, the pulp of a lemon, and a little cayenne; boil these down to half their original quantity: then add a small ladleful of worked Espagnole sauce (No. 3), allow the sauce to boil, skim it, and pass it through a tammy on to the pieces of wild duck. When about to send to the table, warm the salmis without boiling, dish it up, pour the sauce over it, garnish the entree with eight heart-shaped croutons of fried bread, nicely glazed, and serve.

1104. Salmis Of Widgeon, Or Teal

Truss three of these for roasting, place them in an earthen dish, and strew about them thinly-sliced carrot and onion, parsley, thyme, and bay-leaf; season with mignionette-pepper, a little salt, the juice of a lemon, and a gill of salad oil, and allow them to steep in this marinade for twelve hours (time permitting), frequently turning them over, that they may become thoroughly impregnated with its flavor. When about to dress the widgeons, run them upon an iron skewer, placing the vegetables, etc, on their breasts; wrap them round with two sheets of oiled paper, fastened on with string; tie them on the spit at both ends, and roast them before a brisk fire for a space of time proportionate to their size, in comparison to wild ducks, observing that they must be roasted with the gravy in them; allow them to cool, cut them in the ordinary way for salmis, use the trimmings and the gravy that has run from the wild fowl into the dish, to make the sauce with, which is to be prepared as directed in No. 28. Pour the sauce, when finished, on to the pieces of wild fowl, adding some button-mushrooms; warm the salmis without boiling, dish it up in a pyramidal form, garnish with croutons, pour the sauce over it, and serve.

1105. Fillets Of Wild Ducks, Widgeon", Or Teal, A La Bigarrade

Prepare these, in the first instance, as directed in the foregoing article ; spit them, and cover the breasts with their seasoning, wrap them up securely with paper, and roast them before a brisk fire; when nearly done, remove the paper, etc, and set them closer to the fire, that they may acquire a light-brown color. Take them up, and fillet them, leaving the pinion-bones on ; score, trim, and dish them up at once, placing a crouton between each fillet; add the gravy that runs from the wild fowl to some Bigarrade sauce (No. 33), pour this over the fillets, and serve.

1106. Fillets Of Wild Fowl, A La Provencale

Prepare the fillets as above, dish them up in the same manner, pour some Provengale sauce (No. 25), to which has been added a glass of Madeira, over the entree, and serve.

1107. Widgeon", A L'Americaine

Roast these quite plain, basting them frequently with fresh butter while roasting: when done, cut them up into small joints, and place these in a stewpan with half a pound of red-currant jelly, the juice of a lemon, and two glasses of Port wine; allow the whole to simmer gently over a moderate stove-fire for ten minutes; dish up the entree with fried croutons round it, pour the sauce over the widgeon, and serve.

1108. Fillets Of Teal, A L'Anglaise

Roast the teal quite plain; when done, cut the fillets out, score them across, and dish them up with croutons of fried bread; pour some essence of orange (No. 171) over the fillets, and serve.