Practical gastronomy and culinary dictionary

Partly roast the ducks, let cool and divide into neat joints. Spread the butter in a flat stewpan or saute- pan, lay in the onion and carrot, previously peeled and cut in slices, also the bouquet garni ; put in the pieces of duck, season with salt, pepper, and a grate of nutmeg, cook in a hot oven for about ten minutes ; pour off the butter. Moisten with the stock, wine, Espagnole, and tomato sauce, cover with the lid, and let it simmer gently for about three parts of an hour or longer. Take out the pieces of duck, place them in another stewpan, skim the sauce, and strain over the duck. Cut the ox- tongue, mushrooms, and truffles into julienne shapes, put with the above, and simmer for another ten minutes. Put a fried bread croute in the centre of a hot dish, fix it with a little batter, or a little flour and water mixed will do, if you have no batter handy ; put in the oven a few minutes. Dress the pieces of duck and garnishing artistically on and around the croutes, and sauce over gently. Decorate with a few fleurons of puff-paste pre- viously dipped in a little liquid meat glaze, and serve hot. 35 648 RECHERCHE COOKERY. 474. Filets de Caneton Farci a la Legumiere. — Remove the backbone from a large -sized duckling, lay it out flat, and take out the other bones; have ready some veal forcemeat, No. 230, spread the stuffing over every hollow place of the interior, lay a few strips of raw ham in between the forcemeat, tie or sew up the duckling with strings. Put a few slices of bacon at the bottom of a deep saute-pan, together with a small bouquet garni. No. 3, and a few slices of onion ; lay the duckling in the pan, season with pepper and salt, moisten with a little stock, and put it in a moderate oven for about an hour or more until tender, basting it from time to time ; take it up, and keep warm. Take out the bacon and onion from the saute- pan, add half a pint of ^ladeira sauce, No. 186, and a tablespoonful of tomato sauce, No. 202, let all simmer for a few minutes, and pass through a tammy cloth. Cut the duckling into neat slices, dish up in an oblong entree dish, garnish the sides with alternate groups of cooked green peas, young carrots and turnips (scooped out in olive shapes), and a few sippets of bread, sauce over carefully, and serve. This dish is also served as a Remove. 475. Salmis de Canard aux Olives. — Truss a duck, the same as for roasting, put it in a roasting-tm with a little butter or lard, and roast partially. Let cool, untruss, and cut it into neat joints. Trim each piece neatly (using the trimmings for Salmis Sauce, No. 189). Prepare the sauce, strain and put in a stewpan. Add the pieces of duck, and about twenty-four stoned olives. Season with a little pepper and salt, add a glass of Madeira wine, and simmer gently for about fifteen to twenty minutes. Dish up and serve with a garnish of glazed fried bread croutons. Note. — All kinds of game are prepared in this manner, using in each kind the trimmings for the sauce to impart the correct flavour. The garnish may be varied, and may consist of champignons, truffles, quenelles, &c. ENTREES (hot). 549