1105. FILLETS OF WILD DUCKS, WIDGEON, OR TEAL, A LA BIGARRADE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Prepare these, in the first instance, as directed in the foregoing article; spit them, and cover the breasts with their seasoning, wrap them up securely with paper, and roast them before a brisk fire; when nearly done, remove the paper, &c., and set them closer to the fire, that they may acquire a light-brown colour.
  2. Take them up, and fillet them, leaving the pinion-bones on; score, trim, and dish them up at once, placing a croûton between each fillet;
  3. add the gravy that runs from the wild fowl to some Bigarrade sauce (No. 33), pour this over the fillets, and serve.
Original Text
1105. FILLETS OF WILD DUCKS, WIDGEON, OR TEAL, A LA BIGARRADE. PREPARE these, in the first instance, as directed in the foregoing article; spit them, and cover the breasts with their seasoning, wrap them up securely with paper, and roast them before a brisk fire; when nearly done, remove the paper, &c., and set them closer to the fire, that they may acquire a light-brown colour. Take them up, and fillet them, leaving the pinion-bones on; score, trim, and dish them up at once, placing a croûton between each fillet; add the gravy that runs from the wild fowl to some Bigarrade sauce (No. 33), pour this over the fillets, and serve.
Notes
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