380. Ducks à l’Aubergiste (or Tavern-keepers’ fashion)

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (15)
  1. Truss one or two ducks with the legs turned inside.
  2. Put them into a stewpan with a quarter of a pound of butter.
  3. Place them over a slow fire, turning round occasionally, until they have taken a nice brown color.
  4. Add two spoonfuls of flour, mix well with them.
  5. Add a quart of water, with half a tablespoonful of salt and sugar.
  6. Let simmer gently until the ducks are done (but adding forty button onions well peeled as soon as it begins to boil).
  7. Keep hot.
  8. Peel and cut ten turnips in slices.
  9. Fry them in a frying-pan in butter.
  10. Drain upon a cloth.
  11. Put them into the sauce, and stew until quite tender.
  12. Dress the ducks upon your dish.
  13. Skim the fat from the sauce, which has attained a consistency.
  14. Add some fresh mushrooms.
  15. Pour round the ducks and serve.
Original Text
380. Ducks à l’Aubergiste (or Tavern-keepers’ fashion).—Truss one or two ducks with the legs turned inside, put them into a stewpan with a quarter of a pound of butter; place them over a slow fire, turning round occasionally, until they have taken a nice brown color, add two spoonfuls of flour, mix well with them, add a quart of water, with half a tablespoonful of salt and sugar, let simmer gently until the ducks are done (but adding forty button onions well peeled as soon as it begins to boil), keep hot; peel and cut ten turnips in slices, fry them in a frying-pan in butter, drain upon a cloth, put them into the sauce, and stew until quite tender; dress the ducks upon your dish, skim the fat from the sauce, which has attained a consistency, add some fresh mushrooms, pour round the ducks and serve.
Notes
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