Canard braise aux jjetits pois.
Braised duck with green peas.
Canard grille d la Franqaise.
Duck divided down the middle, rubbed over with a
mixture of French mustard, chutney sauce, and season-
ing, broiled gently in butter, served with brown gravy
sauce containing white wine, chopped lemon pickles, and
preserved mushrooms.
Canard a Vltaliejine.
Parbraised duck, cut up, fried in oil with chopped
chieves parsley and herbs, stewed in a brown mushroom
sauce.
Canard saute aux olives.
Stewed duck with olives and brown sauce.
Canard en higarades.
Braised duck with orange sauce.
Canard saute aux navets.
Stewed duck with new turnips.
Canard braise a la Franqaise.
Braised duck (breast larded) stuffed with chestnuts,
chopped onions, and savoury herbs, served with a port
wine sauce.
ENTREES : VOLAILLE — POULTRY 213
Canard d la Nivernaise.
Braised duck with glazed turnips and demi-glace
sauce.
Canard a la Valencie^me.
Roast duck, garnished with rows of orange slices
and served with orange sauce.
Sahnis de cayiard.
Jugged or stewed duck with rich brown sauce,
which should be made out of the duck giblets.
Sahnis de cafiard a la bourgeoise.
Stewed duck, with small onions slightly fried and
reduced in Espagnole sauce with red wine.
Salmis de canard a VIrlandaise.
Stewed duck with slices of fried onions, small
quares of ham fried, and port wine sauce.
Salmis de canard a la Castillane.
Roast duck, stewed in brown sauce, with sour
orange juice and rind finely shred.
Croustade de canard a la ChartroAne.
French raised pie crust lined with forcemeat and
filled alternately with sausage meat and stewed fillets
of duck, baked in the oven.
Canard saute au pecheur.
Stewed duck in demi-glace sauce, garnished with
crayfish tails.
Canard saute a la chasseur.
Stewed duck with chopped mushrooms and game
fillets.
Canard saute a V Am&ricaine.
Stewed duck in brown sauce with an addition of
black currant jelly.
^14 PRACTICAL GASTRONOMY
Canetons. — Duckling.
Canetons a la Provengale.
Broiled quarters of duckling with braised carrots,
turnips, and onions garnished round the dish.
Canetons a la Bouennaise.
Roasted duck stewed in brown sauce with finely
chopped duck liver, and shallots.
As a roast, ducks can be served in the same manner
by stuffing them with a mixture of bread crumbs,
chopped livers and hearts, herb seasoning, chopped
parsley and shallots, egg, and fresh butter.
Canetons a la Duclair,
Roasted ducklings stuffed with the hearts and livers,
finely chopped shallots, parsley, and seasoning, served
with demi-glace sauce well reduced with claret wine,
orange juice, and chopped chieves.
Canetons a la Saint-Mancle.
Braised ducklings, served with Madere sauce,
surrounded with thick slices of cooked cucumber,
slightly fried in butter, and fried bread croutons or
sippets.
Canetons braises, sauce echalote.
Braised ducklings with brown shallot sauce.
Canetons aux petits pois.
Stewed ducklings with green peas.
Canetons aux haricots verts.
Stewed ducklings with French beans.
ENTREES : VOLAILLE — POULTRY 215
Sahnis de canetons d la verjus.
Stewed ducklings in a thin gravy sauce, served with
a sauce prepared with Espagnole sauce, blanched green
grapes, and a little red currant jelly, which is well
worked with fresh butter before the grapes are added.
Salmis de canetons aux olives farcies.
Stewed ducklings in brown sauce with stuffed olives.
Page 74
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Canard braise aux jjetits pois.
Braised duck with green peas.
Canard grille d la Franqaise.
Duck divided down the middle, rubbed over with a
mixture of French mustard, chutney sauce, and season-
ing, broiled gently in butter, served with brown gravy
sauce containing white wine, chopped lemon pickles, and
preserved mushrooms.
Canard a Vltaliejine.
Parbraised duck, cut up, fried in oil with chopped
chieves parsley and herbs, stewed in a brown mushroom
sauce.
Canard saute aux olives.
Stewed duck with olives and brown sauce.
Canard en higarades.
Braised duck with orange sauce.
Canard saute aux navets.
Stewed duck with new turnips.
Canard braise a la Franqaise.
Braised duck (breast larded) stuffed with chestnuts,
chopped onions, and savoury herbs, served with a port
wine sauce.
ENTREES : VOLAILLE — POULTRY 213
Canard d la Nivernaise.
Braised duck with glazed turnips and demi-glace
sauce.
Canard a la Valencie^me.
Roast duck, garnished with rows of orange slices
and served with orange sauce.
Sahnis de cayiard.
Jugged or stewed duck with rich brown sauce,
which should be made out of the duck giblets.
Sahnis de cafiard a la bourgeoise.
Stewed duck, with small onions slightly fried and
reduced in Espagnole sauce with red wine.
Salmis de canard a VIrlandaise.
Stewed duck with slices of fried onions, small
quares of ham fried, and port wine sauce.
Salmis de canard a la Castillane.
Roast duck, stewed in brown sauce, with sour
orange juice and rind finely shred.
Croustade de canard a la ChartroAne.
French raised pie crust lined with forcemeat and
filled alternately with sausage meat and stewed fillets
of duck, baked in the oven.
Canard saute au pecheur.
Stewed duck in demi-glace sauce, garnished with
crayfish tails.
Canard saute a la chasseur.
Stewed duck with chopped mushrooms and game
fillets.
Canard saute a V Am&ricaine.
Stewed duck in brown sauce with an addition of
black currant jelly.
^14 PRACTICAL GASTRONOMY
Canetons. — Duckling.
Canetons a la Provengale.
Broiled quarters of duckling with braised carrots,
turnips, and onions garnished round the dish.
Canetons a la Bouennaise.
Roasted duck stewed in brown sauce with finely
chopped duck liver, and shallots.
As a roast, ducks can be served in the same manner
by stuffing them with a mixture of bread crumbs,
chopped livers and hearts, herb seasoning, chopped
parsley and shallots, egg, and fresh butter.
Canetons a la Duclair,
Roasted ducklings stuffed with the hearts and livers,
finely chopped shallots, parsley, and seasoning, served
with demi-glace sauce well reduced with claret wine,
orange juice, and chopped chieves.
Canetons a la Saint-Mancle.
Braised ducklings, served with Madere sauce,
surrounded with thick slices of cooked cucumber,
slightly fried in butter, and fried bread croutons or
sippets.
Canetons braises, sauce echalote.
Braised ducklings with brown shallot sauce.
Canetons aux petits pois.
Stewed ducklings with green peas.
Canetons aux haricots verts.
Stewed ducklings with French beans.
ENTREES : VOLAILLE — POULTRY 215
Sahnis de canetons d la verjus.
Stewed ducklings in a thin gravy sauce, served with
a sauce prepared with Espagnole sauce, blanched green
grapes, and a little red currant jelly, which is well
worked with fresh butter before the grapes are added.
Salmis de canetons aux olives farcies.
Stewed ducklings in brown sauce with stuffed olives.