Duck à la Mode

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 (12)
Instructions (8)
  1. Divide two ducks into quarters.
  2. Put them in a stewpan and sprinkle over them flour, pepper, and salt.
  3. Put several pieces of butter into the stewpan and fry the ducks till a nice brown colour.
  4. Remove the frying fat.
  5. Pour in half a pint of gravy and half a pint of port wine.
  6. Sprinkle in more flour, add a bouquet garni, three minced shalots, an anchovy, and a dust of cayenne.
  7. Let them stew for twenty minutes.
  8. Place them on a dish, remove the herbs, clear off the fat, and serve with the sauce over them.
Original Text
Duck à la Mode. Divide two ducks into quarters, and put them in a stewpan, and sprinkle over them flour, pepper, and salt. Put into the stewpan several pieces of butter, and fry the ducks till a nice brown colour. Remove the frying fat, and pour in half a pint of gravy and half a pint of port wine, sprinkle in more flour, add a bouquet garni, three minced shalots, an anchovy, and a dust of cayenne. Let them stew for twenty minutes, then place them on[Pg 12] a dish, remove the herbs, clear off the fat, and serve with the sauce over them.
Notes
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