1107. WIDGEON, A L'AMERICAINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Roast the widgeon quite plain, basting them frequently with fresh butter while roasting.
  2. When done, cut them up into small joints, and place these in a stewpan with half a pound of red-currant jelly, the juice of a lemon, and two glasses of port wine.
  3. Allow the whole to simmer gently over a moderate stove-fire for ten minutes.
  4. Dish up the entrée with fried croûtons round it, pour the sauce over the widgeon, and serve.
Original Text
1107. WIDGEON, A L'AMERICAINE. ROAST these quite plain, basting them frequently with fresh butter while roasting: when done, cut them up into small joints, and place these in a stewpan with half a pound of red-currant jelly, the juice of a lemon, and two glasses of port wine; allow the whole to simmer gently over a moderate stove-fire for ten minutes; dish up the entrée with fried croûtons round it, pour the sauce over the widgeon, and serve.
Notes
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