The Swedish, French, American cook book

Duck Cutlets (Cotelettes de Canard) a la Perigord Cook duck [see recipe: Fillet of Duck with Green Peas]; fix in nice cutlets all even size; put in some of its own broth to get hot. Then make a rich brown Perigord sauce from butter, flour, and stock that the duck cooked in. Put the cutlets on a broiler, glaze with the Perigord sauce, put in oven for about five minutes to heat. Serve on slices of tomatoes in a circular style on a platter with the bigarade sauce in the centre as an entree for luncheon or dinner. Stuffed Duck Cutlets a la Dr. Quist Côtelettes de Canard farcies, a la Docteur Quist Cook duck [see recipe: Fillet of Duck with Green Peas]; joint and cut in small shapes of cutlets. Prepare a nice chicken mousse; color half with a little orange coloring and leave the rest white. Cover half of the cutlets, that have been left on a buttered pan, with white mousse and half with orange mousse. Decorate the orange ones with a strip of white mousse all around and a diamond of truffle in the centre, and the white ones with the orange mousse the same way. Put in oven and cook from eight to ten minutes, with some sherry in the pan — well covered. In the meantime, have ready a puree of spinach; mount it in a pyramid on a platter; raise the cutlets all around first white then orange and so on; put a paper frill in each cutlet (an artificial bone can be stuck in to hold the frill, if not a toothpick frill can be used). Serve with supreme sauce all around, as an entree for luncheon or dinner. Devilled Duck Cutlets with Perigueux Sauce Cotelettes de Canard a la Diable, Sauce Perigueux When cooked duck is at hand, joint in small nice pieces, spread over the duck some butter and mustard mixed, put on a broiler and broil until golden; sprinkle with pepper and salt while broiling. Arrange on a platter, one piece resting on top of another, with green peas around. If fixed in cutlets put a paper frill in each and serve with a Perigueux sauce as an entree for lunch, dinner, or supper. Legs of Roast Duck ( Cuisses de Canard roti ) a la Salmis When roast duck is at hand, the legs and second joints can be used for the following meal as a delicious entree. Put in a pan with some stock, half pound peeled button mushrooms, about six shal¬ lots, pepper and salt to taste; let simmer slowly from half to threequarters of an hour. Then put in a saucepan one tablespoon butter; add one heaping tablespoon flour, one cup of the liquid the duck cooked in, four tablespoons sherry, pepper and salt; color with kitchen bouquet and beef extract; let simmer slowly ; remove the duck from the pan. Trim the pieces well so that they will be of even size, leaving a bone in for a frill; put one piece on top of another; pour all over with this sauce; put a paper frill in each. Serve around the mushrooms and shallots, removing them from the pot the duck cooked in, and putting them into the sauce; gar¬ nish with parsley. Serve as an entree for luncheon or dinner. Duck Croquettes ( Croquettes de Canard ) a la Macedoine Take duck that has been roasted, put through the machine once. Make a very thick cream sauce from butter, flour, and milk; measure the duck by the cup. To each cup of duck take three tablespoons hot cream sauce; add one table poon sherry, pepper