1104. SALMIS OF WIDGEON, OR TEAL.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Instructions (4)
  1. Truss three of these for roasting, place them in an earthen dish, and stew about them thinly-sliced carrot and onion, parsley, thyme, and bay-leaf; season with mignonette-pepper, a little salt, the juice of a lemon, and a gill of salad oil, and allow them to steep in this marinade for twelve hours (time permitting), frequently turning them over, that they may become thoroughly impregnated with its flavour.
  2. When about to dress the widgeon, run them upon an iron skewer, placing the vegetables, &c., on their breasts; wrap them round with two sheets of oiled paper, fastened on with string; tie them on the spit at both ends, and roast them before a brisk fire for a space of time proportionate to their size, in comparison to wild ducks, observing that they must be roasted with the gravy in them.
  3. Allow them to cool, cut them in the ordinary way for salmis, use the trimmings and the gravy that has run from the wild fowl into the dish to make the sauce with, which is to be prepared as directed in No. 28.
  4. Pour the sauce when finished on to the pieces of wild fowl, adding some button-mushrooms; warm the salmis without boiling, dish it up in a pyramidal form, garnish with croûtons, pour the sauce over it, and serve.
Original Text
1104. SALMIS OF WIDGEON, OR TEAL. TRUSS three of these for roasting, place them in an earthen dish, and stew about them thinly-sliced carrot and onion, parsley, thyme, and bay-leaf; season with mignonette-pepper, a little salt, the juice of a lemon, and a gill of salad oil, and allow them to steep in this marinade for twelve hours (time permitting), frequently turning them over, that they may become thoroughly impregnated with its flavour. When about to dress the widgeon, run them upon an iron skewer, placing the vegetables, &c., on their breasts; wrap them round with two sheets of oiled paper, fastened on with string; tie them on the spit at both ends, and roast them before a brisk fire for a space of time proportionate to their size, in comparison to wild ducks, observing that they must be roasted with the gravy in them, allow them to cool, cut them in the ordinary way for salmis, use the trimmings and the gravy that has run from the wild fowl into the dish to make the sauce with, which is to be prepared as directed in No. 28. Pour the sauce when finished on to the pieces of wild fowl, adding some button-mushrooms; warm the salmis without boiling, dish it up in a pyramidal form, garnish with croûtons, pour the sauce over it, and serve.
Notes
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