The Swedish, French, American cook book

This makes a beautiful dish from the legs, second joints, and the meat left from the body after the breast is cut away. Put through machine about six times; add to each pound of duck whites of three eggs; press through a very fine sieve; put in a saucepan on ice; stir until it begins to get cold; mix milk and cream together; work the milk and cream into the mousse — beating it all the time. When half quantity of milk and cream has been used, add pepper and salt and flavor with Madeira wine or sherry to taste, then add some more milk and cream; try in hot water again and again until of the right consistence. Butter a ring mould; decorate with white of eggs and truffles; fill the mould with the mousse; cook in oven in hot water — well covered — from twelve to fifteen minutes. Serve on a paper doily on a hot platter, with a white, truffle, or creamed mushroom sauce in the centre. Entree for luncheon or dinner. Timbales of Mousse of Wild Duck Mousse de Canard sauvage, en Timbale Make a nice rich mousse of wild duck. Butter timbale cups, decorate with white of egg and truffles, fill with the mousse; cook in oven in hot water — well covered — from ten to twelve minutes. Serve with supreme sauce all around. Entree for luncheon or dinner. Wild Duck ( Canard sauvage ) a la Casserole ▼ When the breast from the duck has been used for a previous dinner, this makes a beautiful dish the following day. Cut the legs and second joints from the duck, and the part of the meat that is left put in a stewing kettle with water (sufficient to cover it), onions, and carrots; flavor highly with sherry, pepper, and salt; cook from forty-five minutes to an hour — well covered. In the meantime, make a brown sauce from two cups of the broth and some beef extract; color with kitchen bouquet and flavor with sherry. Dissolve four tablespoons flour in one cup of cold broth, strain to the hot broth and cook until simmery; add to the sauce vegetables that have been cooked, such as small dices of car¬ rots, onions, peas, beans, mushrooms, etc. Put the wild duck in a casserole, fill the casserole with the vegetables, cover with a rich crust, put in oven and bake until crust is golden brown and well done. Put the dish in a silver case and serve on a platter, on a paper doily, as an entree. It can also be served in place of a joint for luncheon or dinner with potatoes and green vegetables. Fried Wild Duck with Green Peas and Corinthienne Sauce Canard sauvage frit, aux Petits Pois, Sauce Corinthienne When the breast has been used for the dinner before and the legs and second joints are left, put in a pan with water (sufficient to cover it), onions, carrots, pepper, salt, and some sherry or Madeira wine; simmer slowly — well covered — from one to one and a half hours; leave in the juice until cold. When cold, make the meat into nice cutlets, putting an artificial bone in each; dip in egg and bread crumbs and fry in hot fat until golden brown. Arrange in ring style on a platter with green peas in the centre; put a paper frill on each bone; garnish with parsley. Serve with the corin¬ thienne sauce as an entree for luncheon or dinner. Cutlet of Wild Duck with Salmis Sauce, a la Eldora Cotelette de Canard sauvage. Sauce Salmis, a la Eldora