Fillets of Wild Ducks with Olives

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Roast a couple of wild ducks.
  2. Cut off the fillets in the usual way.
  3. Score the skin.
  4. Dish the fillets in a circle.
  5. Put into the centre some stoned olives.
  6. Send clear brown gravy in a tureen with them.
Original Text
Fillets of Wild Ducks with Olives. Roast a couple of wild ducks and cut off the fillets in the usual way, score the skin, dish the fillets in a circle and put into the centre some stoned olives. Send clear brown gravy in a tureen with them.
Notes
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