European and American cuisine

Duck à la Valencia. — Gut the wings, breast, and legs from 2 young ducks, season them with 1 tablespoonful salt, y^ teaspoonful pepper. Place a saucepan with 2 ounces of butter over the fire ; add the wings, breast, and legs ; cover and cook 20 minutes, turning the pieces over occasionally with a fork. Chop the 2 backs of the ducks into small pieces ; place them in a saucepan with 1 ounce butter over the fire ; stir and cook 10 minutes ; add lyt pint of broth (made from the cleaned feet, neck, and giblets of the ducks), cook 20 minutes ; then strain the stock. Melt 1 tablespoonful butter in a small saucepan, add 1 tablespoonful fiour, stir and cook 3 minutes; add the stock described above, also y^ gill of Madeira wine, 2 tablespoonfuls lemon juice, and 1 cupful stoned olives, previously parboiled in water ; season with 1 even teaspoonful salt, and Ys even teaspoonful pepper, boil 5 minutes ; then add this sauce to the ducks in saucepan, cook until tender ; then serve. Dress on a warm dish, and garnish with a border of farina dumplings, fry a few tablespoonfuls grated bread crumbs brown in butter, sprinkle them over the dumplings, and serve. Duck à la Catalonia. — Cut off the wings, breasts, and legs from 2 well-cleaned young ducks, season with 1 tablespoonful salt and Ys teaspoonful pepper. Place a saucepan with 2 ounces fine-cut larding pork over the fire, fry till it begins to turn straw-color ; add 1 ounce butter or olive oil, a small clove of bruised garlic, and the duck pieces ; cover and cook 20 minutes. Place the backs of the ducks in a saucepan, cover with cold water, add Yf teaspoonful salt ; when it boils add 1 onion and a bouquet, boil 40 minutes ; then strain the broth into a clean saucepan. Melt 1 ounce butter in a saucepan, add Yt gill fine-chopped onions, 1 tablespoonful fine-cut raw ham, 1 tablespoonful grated carrots, 1 bay leaf, 12 whole peppers, stir and cook 5 minutes ; add 1 tablespoonful fiour, stir and cook 2 minutes; add lYt pint of broth mentioned above, cook slowly 10 minutes ; then strain, add it to the duck in saucepan, and cook till tender. Five minutes before serving add 2 tablespoonfuls lemon juice. At the same time place a saucepan with Yt pint of small well-cleaned white onions over the fire, add Ys teaspoonful salt, cook 10 minutes; then drain on a sieve and return them to the saucepan, add 1 teaspoonful butter, Y4 teaspoonful salt ; toss them for a few minutes over the fire, then set aside. Place at the same time 1 pint carrot balls with Yt tablespoonful sugar in a saucepan over the fire, cover with boiling water, and cook till done; then drain off the water, add Yt ounce butter and Yi teaspoonful salt, toss them for a few minutes over the fire, add them with the onions to the duck, cook 5 minutes ; remove from fire and serve on a warm dish. Salmi of Ducklings. — Season a pair of young ducks with salt and pepper, place them in a roasting pan, spread over the breasts and thighs 2 ounces butter, place the pan in a medium-hot oven, roast and baste frequently with melted butter till done. Remove the ducks from the pan, cut off the wings, breasts, and legs, chop the carcasses into small pieces, place them in a saucepan with 1 ounce butter, 1 gill of fine-chopped onions, stir and cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes ; add 3 gills of