The Swedish, French, American cook book

Cook duck (see recipe: Fried Wild Duck with Green Peas and Co¬ rinthienne Sauce]. When cold, put a tablespoon butter in a sauce¬ pan, add one tablespoon flour, one and a half cups of the stock; flavor highly with wine; color with kitchen bouquet (and beef extract if at hand). Put on a broiler the cutlets that have been nicely trimmed all the same size and a little bone left in each; glaze with Perigord sauce; put the broiler in oven over a pan from eight to ten minutes until they become glossy. Then ar¬ range on a hot slice of tomato in a circular style on a warm platter with a paper frill on each bone and the salmis sauce in the centre. Currant jelly is served at the side. Entree for luncheon or dinner. Cutlet of Wild Duck with Green Peas, a la Bigarade Cotelette de Canard sauvage aux Petits Pois , a la Bigarade Is made the same way as Cutlet of Wild Duck with Salmis Sauce a la Eldora (see recipe), with some green peas in the centre, and serve with the bigarade sauce in a sauceboat as entree for luncheon or dinner. Cutlet of Wild Duck a la Dauphine Cotelette de Canard sauvage ik la Dauphine Cut off the legs, also second joints. Boil well with wine, water, carrots, and onions, until tender — well covered; leave in the juice until cold. Take out, put on a clean linen cloth to dry. Remove the thick part of the bone. Press the legs flat, shape the second joints the same as the leg — leaving a small piece of bone at the narrow part forming a cutlet. Make a very thick cream sauce and flavor with sherry, pepper, and salt; spread quarter inch thick all around. Put the cutlets on an oiled paper; when the sauce is cold, dip in egg and bread crumbs and fry in very deep fat. Serve in a crown on a platter on a paper doily with string beans in the centre and at the side a brown game sauce flavored with port wine and shallots. Entree for luncheon or dinner. Cutlet of Wild Duck with Mushrooms, a la Syrienne Cotelette de Canard sauvage aux Champignons, a la Syrienne When the breast has been used for the dinner before, and legs and second joints have been left, put in sufficient water to cover it; peel and wash one to one and a half pounds of mushrooms; add the mushrooms and some wine to the duck, let simmer from forty-five minutes to an hour. Put a tablespoon butter in a saucepan ; add one heaping tablespoon flour, stir until well dissolved, then add one and a half cups of the juice from the mushrooms and duck (skimmed and strained); flavor with half cup wine, let simmer for about twenty minutes. Dish up on a hot platter; garnish with some watercress around. If the meat is fixed in cutlets, arrange one resting on top of another in a straight line on a platter and the sauce with the mushrooms around. Put a paper frill on each cut¬ let. Entree for luncheon or dinner. Mousse of Wild Duck a la Baltimorienne Mousse de Canard sauvage a la Baltimorienne When cooked duck is at hand, pass through machine about six times, measure it by the cup; add to each cup three tablespoons