Canard à Purée Perto

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 (10)
Instructions (6)
  1. Boil the peas in a little thin stock, and rub them through a sieve.
  2. Stew a duck in stock with a little salt, a dozen peppercorns, half a clove of garlic, six small onions, a bayleaf, and bouquet garni.
  3. When done, pass the stewed duck and its liquid through a sieve.
  4. Add the puréed peas to the sieved duck mixture.
  5. Reduce the whole mixture to the consistency of thick cream.
  6. Serve the duck with the purée over it.
Original Text
Duck. Canard à Purée Perto. Take a pint of freshly shelled peas, boil them in a little thin stock, and rub them through a sieve; stew a duck in stock with a little salt, a dozen peppercorns, half a clove of garlic, six small onions, a bayleaf, and bouquet garni. When done, pass the same through a sieve, and add to it the purée of peas; reduce the whole to the consistency of thick cream. Serve the duck with the purée over it.
Notes
—