1103. SALMIS OF WILD DUCK.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 25 min Total: 25 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
For the salmis
For the sauce
Instructions (9)
  1. Roast a wild duck before a brisk fire, for about five-and-twenty minutes, so that it may retain its gravy.
  2. Place it on its breast in a dish to get cool.
  3. Then cut it up into small joints, comprising two fillets, two legs with the breast and back, each cut into two pieces—and place the whole in a stewpan.
  4. Put the trimmings into a stew-pan with half a pint of red wine, four shallots, a sprig of thyme, and a bay-leaf; the rind of an orange, free from with the pulp of a lemon, and a little cayenne.
  5. Boil these down to half their original quantity.
  6. Then add a small ladleful of worked Espagnole sauce (No. 3).
  7. Allow the sauce to boil, skim it, and pass it through a tammy on to the pieces of wild duck.
  8. When about to send to table, warm the salmis without boiling.
  9. Dish it up, pour the sauce over it, garnish the entrée with eight heart-shaped croûtons of fried bread, nicely glazed, and serve.
Original Text
1103. SALMIS OF WILD DUCK. ROAST a wild duck before a brisk fire, for about five-and-twenty minutes, so that it may retain its gravy; place it on its breast in a dish to get cool; then cut it up into small joints, comprising two fillets, two legs with the breast and back, each cut into two pieces—and place the whole in a stewpan. Put the trimmings into a stew-pan with half a pint of red wine, four shallots, a sprig of thyme, and a bay-leaf; the rind of an orange, free from with the pulp of a lemon, and a little cayenne; boil these down to half their original quantity; then add a small ladleful of worked Espagnole sauce (No. 3), allow the sauce to boil, skim it, and pass it through a tammy on to the pieces of wild duck. When about to send to table, warm the salmis without boiling, dish it up, pour the sauce over it, garnish the entrée with eight heart-shaped croûtons of fried bread, nicely glazed, and serve.
Notes
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