1040. SALMIS OF FILLETS OF DUCKLINGS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
for the ducklings
for the sauce
for garnish
Instructions (11)
  1. Prepare the breasts of the ducklings and roast them off in the manner directed for those à la Bigarrade; cut them out, trim and score them, and place them in a sauta-pan with a little half-glaze.
  2. Roast the legs on a light-brown spit.
  3. When done, break up the legs and put them into a stewpan with four shalots, a handful of parsley, a dozen pepper-corns, some mushroom trimmings, a bay-leaf, and sprig of thyme.
  4. Moisten with a pint of Claret or Sauterne wine, and set this to boil very gently over a slow fire for about half an hour.
  5. Strain it off through a sieve.
  6. Add to this extract or essence an equal proportion of Espagnole sauce (No. 3), and work it in the ordinary manner.
  7. When it has been cleared by gentle ebullition, and afterwards reduced by boiling to its proper consistency, strain it through a tammy into a bain-marie.
  8. When about to send to table, warm the fillets carefully.
  9. Dish them up as in the former cases.
  10. Fill the centre with scallops of truffles and mushrooms.
  11. Pour the sauce over the entrée, and serve.
Original Text
1040. SALMIS OF FILLETS OF DUCKLINGS. PREPARE the breasts of the ducklings and roast them off in the manner directed for those à la Bigarrade; cut them out, trim and score them, and place them in a sauta-pan with a little half-glaze. Next, roast the legs on a light-brown spit, and when done, break them up, and put them into a stewpan with four shalots, a handful of parsley, a dozen pepper-corns, some mushroom trimmings, a bay-leaf, and sprig of thyme; moisten with a pint of Claret or Sauterne wine, and set this to boil very gently over a slow fire for about half an hour; then, strain it off through a sieve, add to this extract or essence to an equal proportion of Espagnole sauce (No. 3), and work it in the ordinary manner; when it has been cleared by gentle ebullition, and afterwards reduced by boiling to its proper consistency, strain it through a tammy into a bain-marie. When about to send to table, warm the fillets carefully, dish them up as in the former cases, fill the centre with scallops of truffles and mushrooms, pour the sauce over the entrée, and serve.
Notes
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