476. Canard a la Portugaise. — 1 large fat duck,
4 small tomatoes, 1 pint brown stock, 1 bouquet garni,
No. 3, 1 oz. butter, I pint Espagnole sauce. No. 184,
I pint tomato sauce, No. 202, 3 thin slices of ox-
tongue, 1 truffle, 6 to 8 mushroom heads, pepper, salt,
and grated nutmeg, mashed potatoes for dressing,
1 glass sherry.
Singe, draw, and wipe the duck, joint it neatly,
and put the carcase in a saute-pan, sprinkle with salt,
place the pieces of wing, legs, and breast on top, spread
on each a small piece of butter, and put in a hot oven
for ten minutes. Take out the pieces of duck, put the
carcase in a stewpan with the stock, bouquet of herbs,
and stew for half an hour ; then add the sauces, remove
the fat, add the sherry, and reduce a little. Slice the
tomatoes rather coarsely, fry them a little in butter.
Cut the tongue in julienne strips, slice the truffles.
Eub the sauce through a tammy cloth, put the pieces
of duck in a stewpan with the sauce, truffles, and mush-
rooms, and let stew gently for about half an hour.
Toss the tongue in a little butter over a quick fire,
just long enough to warm through. Season the salmi
with a pinch of pepper and a grate of nutmeg. Dish
up on a round or oval dish, on to a pyramid of mashed
potatoes, place the garnish of tomatoes, tongue, and
mushrooms in small groups round the dish, sauce over
well with the Salmis sauce, and serve very hot.
477. Sarcelles aux Olives (Teal Ducks or Widgeons
with Olives). — This dish is prepared exactly the same
as Salmi de Canard aux Olives, No. 475, using two to
three widgeons instead of duck.
478. Salmis de Pluviers a la Chasseur (Salmis of
Plovers, Hunters' Style). — Proceed the same as for
salmi of duck, adding about twelve preserved mush-
rooms, cut in slices or chopped coarsely, and omitting
the olives. The dish should be garnished with eight
heart-shaped bread croutons brushed over with meat
glaze or Liebig Company's Meat Extract.
479. Salmis de Perdrix Blanche a la Regence
550 RECHERCHE COOKERY.
(Salmis of Ptarmigan, Regent Style). — Prepare this
salmis the same as that of Duck, No. 475, adding a
good half-pint of garnishing (a la Regence, No. 309)
ten minutes before serving. Reckon one ptarmigan for
three persons, or three for eight.
480. Civet de Lievre a la Bordelaise. — 1 tender
hare, 1 onion, 2 cloves, thyme, 2 bayleaves, 12 small
button onions (glazed), 2 oz. bacon, 1 oz. butter, ^
glass white and 4 glass red wine, ^ pint stock,
^ oz. flour, seasoning, 8 croutons, and 8 Godivean
quenelles.
Skin and neatly draw the hare (if there is any
blood left preserve it, mixed with a httle vinegar).
Preserve the liver carefully, remo^dng the gall. Cut
the hare into twelve to fourteen neat joints, place in a
deep dish or jar, season with salt, pepper, nutmeg, and
sliced onion, 2 cloves, 1 sprig thyme, and bayleaves.
Add the wine and let it thus soak well mixed for five
or six hours. Lift out the pieces, drain on a cloth.
Fry them lightly in a saute-pan with the butter, dredge
with the flour, and stir over a brisk fire until of a
light-brown colour, moisten with stock, red wine, and
liquor, fry the bacon, previously cut into dice, and
put with the civet, when the latter boils. Simmer for
about one hour. Put the small onions previously
braised in a saucepan, and keep hot.
Page 242
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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476. Canard a la Portugaise. — 1 large fat duck,
4 small tomatoes, 1 pint brown stock, 1 bouquet garni,
No. 3, 1 oz. butter, I pint Espagnole sauce. No. 184,
I pint tomato sauce, No. 202, 3 thin slices of ox-
tongue, 1 truffle, 6 to 8 mushroom heads, pepper, salt,
and grated nutmeg, mashed potatoes for dressing,
1 glass sherry.
Singe, draw, and wipe the duck, joint it neatly,
and put the carcase in a saute-pan, sprinkle with salt,
place the pieces of wing, legs, and breast on top, spread
on each a small piece of butter, and put in a hot oven
for ten minutes. Take out the pieces of duck, put the
carcase in a stewpan with the stock, bouquet of herbs,
and stew for half an hour ; then add the sauces, remove
the fat, add the sherry, and reduce a little. Slice the
tomatoes rather coarsely, fry them a little in butter.
Cut the tongue in julienne strips, slice the truffles.
Eub the sauce through a tammy cloth, put the pieces
of duck in a stewpan with the sauce, truffles, and mush-
rooms, and let stew gently for about half an hour.
Toss the tongue in a little butter over a quick fire,
just long enough to warm through. Season the salmi
with a pinch of pepper and a grate of nutmeg. Dish
up on a round or oval dish, on to a pyramid of mashed
potatoes, place the garnish of tomatoes, tongue, and
mushrooms in small groups round the dish, sauce over
well with the Salmis sauce, and serve very hot.
477. Sarcelles aux Olives (Teal Ducks or Widgeons
with Olives). — This dish is prepared exactly the same
as Salmi de Canard aux Olives, No. 475, using two to
three widgeons instead of duck.
478. Salmis de Pluviers a la Chasseur (Salmis of
Plovers, Hunters' Style). — Proceed the same as for
salmi of duck, adding about twelve preserved mush-
rooms, cut in slices or chopped coarsely, and omitting
the olives. The dish should be garnished with eight
heart-shaped bread croutons brushed over with meat
glaze or Liebig Company's Meat Extract.
479. Salmis de Perdrix Blanche a la Regence
550 RECHERCHE COOKERY.
(Salmis of Ptarmigan, Regent Style). — Prepare this
salmis the same as that of Duck, No. 475, adding a
good half-pint of garnishing (a la Regence, No. 309)
ten minutes before serving. Reckon one ptarmigan for
three persons, or three for eight.
480. Civet de Lievre a la Bordelaise. — 1 tender
hare, 1 onion, 2 cloves, thyme, 2 bayleaves, 12 small
button onions (glazed), 2 oz. bacon, 1 oz. butter, ^
glass white and 4 glass red wine, ^ pint stock,
^ oz. flour, seasoning, 8 croutons, and 8 Godivean
quenelles.
Skin and neatly draw the hare (if there is any
blood left preserve it, mixed with a httle vinegar).
Preserve the liver carefully, remo^dng the gall. Cut
the hare into twelve to fourteen neat joints, place in a
deep dish or jar, season with salt, pepper, nutmeg, and
sliced onion, 2 cloves, 1 sprig thyme, and bayleaves.
Add the wine and let it thus soak well mixed for five
or six hours. Lift out the pieces, drain on a cloth.
Fry them lightly in a saute-pan with the butter, dredge
with the flour, and stir over a brisk fire until of a
light-brown colour, moisten with stock, red wine, and
liquor, fry the bacon, previously cut into dice, and
put with the civet, when the latter boils. Simmer for
about one hour. Put the small onions previously
braised in a saucepan, and keep hot.