Duck a la Benshamelle

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Bone, braise, and glaize the duck as mentioned in the preceding article.
  2. When it is to be served up put a sauce round it made with heads of sprue grass boiled in a little veal stock.
  3. When tender rub them through a tamis.
  4. Add the pulp to a small quantity of benshamelle.
  5. Boil them together for five minutes.
  6. Let the sauce be very white and strong.
Original Text
A Duck a la Benshamelle. Bone, braise, and glaize the duck as mentioned in the preceding article, and when it is to be served up put a sauce round it made with heads of sprue grass boiled in a little veal stock, and when tender rub them through a tamis. Add the pulp to a small quantity of benshamelle, boil them together for five minutes, and let the sauce be very white and strong.
Notes
—