820. Squabs a 1'Americaine.— Singe, draw, and truss nicely six fine, fat
squabs ; stuff them with American forcemeat (No. 229), and place them in
a roasting-pan with a pinch of salt, evenly distributed, and half an ounce
of butter well spread over the squabs. Place them in the hot oven, and
roast for eighteen minutes. Take from out the oven, dress them on a hot
dish ; untruss ; skim the fat off the gravy, add to it one gill of broth✪ Squabs a l'Americaine (No.
99), let come to a boil, strain into a sauce-bowl, decorate the dish with a
little fresh watercress. Arrange a slice of broiled bacon (No. 754) over
each bird, and send to the table.
821. Squabs a la Cllipolata. — Prepare and roast six squabs✪ Squabs a la Chipolata same as
for No. 816, and serve them with a pint of hot chipolata garnishing (No.
232) on a hot dish, and the squabs arranged over.
822. Squabs en Compote.— Singe, draw, and truss with their legs
thrust inside, six fine, fat squabs ; lay them in a saucepan with half an
ounce of butter, one cut-up onion, and one carrot cut the same. Season
with a pinch of salt, then put the lid on the pan, and cook on a good fire
for ten minutes. Put in a saucepan six small glazed onions (No. 967), one
medium-sized carrot, cut with a vegetable-scoop (blanching the latter for
two minutes), one ounce of salt pork cut into small pieces, and six cut-up
mushrooms ; moisten them with a pint of Espagnole sauce✪ Squabs en Compote (No. 151), and
let cook together for thirty minutes. Transfer the squabs to this prep-
aration, and let cook again for five minutes; dress the garnishing on a hot
dish, arrange the squabs on top, and serve.
823. Roast Duck a PAmericaine. — Select a fine young duck, weigh-
ing three and a half pounds ; singe, draw, and wipe it well, then stuff it
with American forcemeat (No. 229), and place it in a roasting-pan with
half an ounce of butter, and besprinkle with a pinch of salt, then roast it
in the oven for forty minutes, basting it occasionally. Lay it on a dish,
untruss, skim the fat off, add a gill of white broth (No. 99), let it come to
a boil, then strain the lean part of the gravy over, and garnish with six
pieces of fried hominy✪ Roast Duck a l'Americaine (No. 1035).
824. Boast Duck, Apple Sauce. — Have a fine, tender duckling of
three and a half pounds ; singe, draw, wipe neatly, and truss. Place it
in a roasting-pan, spread half an ounce of butter over, and a pinch of salt.
Place it in a brisk oven, and let cook for thirty minutes, not failing to
baste it occasionally with its own gravy. Dress it on a hot dish, untie
the string, skim the fat off the gravy, add a gill of broth (No. 99), let it
come to a boil, then strain the lean part over the duck, decorate with a
little watercress, and serve with half a pint of hot apple sauce separately
(No. 168).
825. Duckling a la Ronennaise. — Take two fine ducklings of one and
a half pounds each, singe, draw, and truss them with the legs thrust inside;
lay them in a roasting-pan, and cover them with half an ounce of butter,
POULTRY. 275
✪ Duckling a la Ronennaise
The table
1889Page 215 · 6 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
820. Squabs a 1'Americaine.— Singe, draw, and truss nicely six fine, fat squabs ; stuff them with American forcemeat (No. 229), and place them in a roasting-pan with a pinch of salt, evenly distributed, and half an ounce of butter well spread over the squabs. Place them in the hot oven, and roast for eighteen minutes. Take from out the oven, dress them on a hot dish ; untruss ; skim the fat off the gravy, add to it one gill of broth (No. 99), let come to a boil, strain into a sauce-bowl, decorate the dish with a little fresh watercress. Arrange a slice of broiled bacon (No. 754) over each bird, and send to the table.
821. Squabs a la Chipolata. — Prepare and roast six squabs same as for No. 816, and serve them with a pint of hot chipolata garnishing (No. 232) on a hot dish, and the squabs arranged over.
822. Squabs en Compote.— Singe, draw, and truss with their legs thrust inside, six fine, fat squabs ; lay them in a saucepan with half an ounce of butter, one cut-up onion, and one carrot cut the same. Season with a pinch of salt, then put the lid on the pan, and cook on a good fire for ten minutes. Put in a saucepan six small glazed onions (No. 967), one medium-sized carrot, cut with a vegetable-scoop (blanching the latter for two minutes), one ounce of salt pork cut into small pieces, and six cut-up mushrooms ; moisten them with a pint of Espagnole sauce (No. 151), and let cook together for thirty minutes. Transfer the squabs to this preparation, and let cook again for five minutes; dress the garnishing on a hot dish, arrange the squabs on top, and serve.
823. Roast Duck a PAmericaine. — Select a fine young duck, weighing three and a half pounds ; singe, draw, and wipe it well, then stuff it with American forcemeat (No. 229), and place it in a roasting-pan with half an ounce of butter, and besprinkle with a pinch of salt, then roast it in the oven for forty minutes, basting it occasionally. Lay it on a dish, untruss, skim the fat off, add a gill of white broth (No. 99), let it come to a boil, then strain the lean part of the gravy over, and garnish with six pieces of fried hominy (No. 1035).
824. Boast Duck, Apple Sauce. — Have a fine, tender duckling of three and a half pounds ; singe, draw, wipe neatly, and truss. Place it in a roasting-pan, spread half an ounce of butter over, and a pinch of salt. Place it in a brisk oven, and let cook for thirty minutes, not failing to baste it occasionally with its own gravy. Dress it on a hot dish, untie the string, skim the fat off the gravy, add a gill of broth (No. 99), let it come to a boil, then strain the lean part over the duck, decorate with a little watercress, and serve with half a pint of hot apple sauce separately (No. 168).
825. Duckling a la Ronennaise. — Take two fine ducklings of one and a half pounds each, singe, draw, and truss them with the legs thrust inside; lay them in a roasting-pan, and cover them with half an ounce of butter,
Records on this page
Squabs a l'AmericaineSquabs a la ChipolataSquabs en CompoteDuckling with Apple SauceRoast Duck a l'AmericaineDuckling a la Ronennaise