1039. FILLETS OF DUCKLINGS, A LA MACEDOINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Prepare the fillets in the same manner as the foregoing.
  2. When the fillets are trimmed, place them in a sauta-pan with some half-glaze made from the carcasses.
  3. When about to send to table, warm them without allowing them to boil, as that would make them tough.
  4. Dish them up in a close circle with a croûton of fried bread in between each fillet.
  5. Fill the centre with a Macédoine of vegetables (No. 143).
  6. Pour some bright half-glaze round the base and serve.
Original Text
1039. FILLETS OF DUCKLINGS, A LA MACEDOINE. THESE must be prepared in the same manner as the foregoing; when the fillets are trimmed, place them in a sauta-pan with some half-glaze made from the carcasses, and when about to send to table, warm them without allowing them to boil, as that would make them tough; dish them up in a close circle with a croûton of fried bread in between each fillet, fill the centre with a Macédoine of vegetables (No. 143), pour some bright half-glaze round the base and serve.
Notes
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