Salmis of Duckling with Olives

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a duck in small neat joints
braised olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
truffle
Pheasant, grouse, or partridge ↝ Pheasant, raw, meat only [Poultry Products]
Pheasant, grouse, or partridge ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
Pheasant, grouse, or partridge ↝ Pheasant, raw, meat and skin [Poultry Products]

Instructions (5)

Cut up a duck in small neat joints (any remains of cold duck may be used for this purpose).
If using cold bird it must be warmed in the sauce for about five minutes.
If fresh roasted bird is used and cut while it is hot, it can be first dished up and a salmis sauce poured over it.
Dish on a border of potato and garnish with braised olives, or cut button mushrooms or slices of truffle could be used in the same way.
Pheasant, grouse, or partridge may be used in a similar manner.

Original Text

Salmis of Duckling with Olives.
(Salmis de Caneton aux Olives.)
Cut up a duck in small neat joints (any remains of cold duck may be used for this purpose). If using cold bird it must be warmed in the sauce for about five minutes, but if fresh roasted bird is used and cut while it is hot, it can be first dished up and a salmis sauce poured over it; dish on a border of potato and garnish with braised olives, or cut button mushrooms or slices of truffle could be used in the same way. Pheasant, grouse, or partridge may be used in a similar manner.

Notes

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