704. BRAIZED DUCKS, WITH TURNIPS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For braizing the ducks
For preparing the turnips
Instructions (15)
  1. Truss the ducks in the usual way.
  2. Place the ducks in an oval stewpan with a carrot, an onion stuck with two cloves, and a garnished faggot of parsley.
  3. Moisten with sufficient white stock to cover the ducks.
  4. Put a buttered paper over them.
  5. Set them to boil gently on a slow fire for about an hour.
Preparing the Turnips
  1. While the ducks are being braized, cut some turnips into fancy shapes, such as large olives, half-moons, &c.
  2. Fry the turnips in two ounces of butter and a little sugar until they are all equally browned.
  3. Throw the fried turnips into a stewpan containing about a pint of Espagnole sauce, with the addition of some of the broth the ducks are braized in.
  4. Allow the turnips to boil very gently by the side of the fire until done.
  5. Drain the turnips upon a sieve.
  6. Clarify their sauce, skim it, reduce it to its proper consistency, and pass it through a tammy into a small stewpan containing the turnips.
Serving
  1. Dish the ducks up.
  2. Place the turnips neatly round the ducks.
  3. Pour the sauce over the ducks and turnips.
  4. Send to table.
Original Text
704. BRAIZED DUCKS, WITH TURNIPS. These should be trussed in the usual way, and placed in an oval stewpan with a carrot, an onion stuck with two cloves, and a garnished faggot of parsley; moisten with sufficient white stock to cover the ducks, put a buttered paper over them and set them to boil gently on a slow fire for about an hour. While they are being braized, cut some turnips into fancy shapes, such as large olives, half-moons, &c.; fry them in two ounces of butter and a little sugar, when they are all equally browned, throw them into a stewpan, containing about a pint of Espagnole sauce, with the addition of some of the broth the ducks are braized in. Allow the turnips to boil very gently by the side of the fire until done; they must then be drained upon a sieve, their sauce clarified, skimmed, reduced to its proper consistency, and passed through a tammy into a small stewpan containing the turnips. Dish the ducks up, place the turnips neatly round, pour the sauce over them, and send to table.
Notes
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