703. DUCKS, A LA MACEDOINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (5)
  1. Truss two ducks for boiling, and put them into an oval stewpan with a carrot, an onion, two cloves, and a garnished faggot of parsley.
  2. Moisten with a quart of white broth, cover with an oval piece of well-buttered paper, place the lid on the stewpan, and set it on the stove to boil.
  3. Then put some live embers on the lid, and remove the ducks to the side of the stove to braize gently for about an hour.
  4. When about to send them to table, drain them upon a napkin, remove the string, and dish them up with alternate groups of a copious and varied Macédoine of vegetables (No. 143)—such as carrots and turnips cut in fancy shapes and nicely glazed; after being previously boiled in broth, asparagus heads, French-beans, green-peas, cauliflower, &c., as they may happen to be in season.
  5. Sauce the ducks with some Allemande, and serve.
Original Text
703. DUCKS, A LA MACEDOINE. Truss two ducks for boiling, and put them into an oval stewpan with a carrot, an onion, two cloves, and a garnished faggot of parsley; moisten with a quart of white broth, cover with an oval piece of well-buttered paper, place the lid on the stewpan, and set it on the stove to boil; then put some live embers on the lid, and remove the ducks to the side of the stove to braize gently for about an hour. When about to send them to table, drain them upon a napkin, remove the string, and dish them up with alternate groups of a copious and varied Macédoine of vegetables (No. 143)—such as carrots and turnips cut in fancy shapes and nicely glazed; after being previously boiled in broth, asparagus heads, French-beans, green-peas, cauliflower, &c., as they may happen to be in season. Sauce the ducks with some Allemande, and serve.
Notes
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