1037. DUCKLINGS, WITH STEWED PEAS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Prepare ducklings as directed in the foregoing cases.
  2. Stew a quart of young peas (No. 146).
  3. Finish the stewed peas with a little of the glaze made from the liquor in which the ducklings must also be warmed in some of the same glaze.
  4. Warm the ducklings in some of the same glaze.
  5. Dish up the ducklings in a pile upon some of the stewed peas.
  6. Garnish the base of the entrée with the remainder of the stewed peas.
  7. Place a row of scallops of the streaky bacon upon these stewed peas.
  8. Pour some bright Espagnole sauce (No. 3) over the entrée.
  9. Serve.
Original Text
1037. DUCKLINGS, WITH STEWED PEAS. PREPARE these as directed in the foregoing cases. Stew a quart of young peas (No. 146), and finish them with a little of the glaze made from the liquor in which the ducklings must also be warmed in some of the same glaze, and dished up in a pile upon some of the stewed peas; garnish the base of the entrée with the remainder, place a row of scallops of the streaky bacon upon these, pour some bright Espagnole sauce (No. 3) over the entrée, and serve.
Notes
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