Braized Ducks with Stewed Peas

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For braizing the ducks

two ounces of butter
two table-spoonfuls of flour
a quart of good broth or gravy
a quart of young peas
a faggot of parsley and green onions

For serving

stewed peas
a brown sauce

Instructions (12)

Braize the ducks as directed in the foregoing case.
When done, dish them up with stewed peas round them.
Sauce with a brown sauce in which some of the broth from the ducks has been reduced.
Put two ounces of butter in stewpan on the fire.
When melted, add two table-spoonfuls of flour, and stir this over the fire until the roux becomes of a fawn-colour.
Then add a quart of good broth or gravy, carefully working the whole while mixing.
Stir this sauce on the fire, and when it boils, put the ducks trussed for boiling into it.
Also add a quart of young peas, and a faggot of parsley and green onions.
Allow these to stew very gently by the side of the stove for about an hour.
When the ducks are done take them out of the sauce, skin off all the grease, remove the faggot of parsley.
If there is too much sauce, boil it down to its proper consistency.
Pour the peas and sauce over the ducks, previously dished up, and serve.

Original Text

BRAIZE the ducks as directed in the foregoing case, and when done, dish them up with stewed peas round them; sauce with a brown sauce in which some of the broth from the ducks has been reduced. They may also be prepared as follows:—
Put two ounces of butter in stewpan on the fire; when melted, add two table-spoonfuls of flour, and stir this over the fire until the roux becomes of a fawn-colour; then add a quart of good broth or gravy, carefully working the whole while mixing. Stir this sauce on the fire, and when it boils, put the ducks trussed for boiling into it, and also a quart of young peas, and a faggot of parsley and green onions. Allow these to stew very gently by the side of the stove for about an hour; when the ducks are done take them out of the sauce, skin off all the grease, remove the faggot of parsley; and if there is too much sauce, boil it down to its proper consistency, pour the peas and sauce over the ducks, previously dished up, and serve.

Notes

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