567. Widgeons

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
stuffing
sauce
Instructions (12)
  1. Rub the breast of a widgeon over with a part of the liver.
  2. Chop up the remaining part of the liver.
  3. Add to the chopped liver a few bread-crumbs, a little chopped lemon-peel, chopped parsley, and an egg.
  4. Stuff the interior of the widgeon with the mixture.
  5. Roast nearly as long as for the wild duck before a very sharp fire.
  6. Dress upon toast on a dish.
Sauce
  1. Put half a glass of port wine into a stewpan.
  2. Add a teaspoonful of chopped eschalots, a little salt, pepper, and cayenne.
  3. Boil a few minutes.
  4. Add the juice of a lemon and two ounces of fresh butter.
  5. Sauce over the widgeon and serve.
Serving Suggestion
  1. Widgeons are hashed the same as wild duck.
Original Text
567. Widgeons.—Rub the breast of a widgeon over with a part of the liver, chop up the remaining part, to which add a few bread-crumbs, a little chopped lemon-peel, chopped parsley, and an egg, with which stuff the interior, roast nearly as long as for the wild duck before a very sharp fire, dress upon toast on a dish, having ready the following sauce: put half a glass of port wine into a stewpan, with a teaspoonful of chopped eschalots, a little salt, pepper, and cayenne, boil a few minutes, add the juice of a lemon, and two ounces of fresh butter, sauce over, and serve. Widgeons are hashed the same as wild duck.
Notes
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