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Classic
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page 120
PREPARATION.--1st. Prepare the ducks as indicated, No. 331. 2d. Rub them with 2
tablespoonsful butter, place in a stove pan and roast as indicated for the roast
chicken, No. 334. Serve on toast made as follows: Fry the toast in butter,
spread over the liver chopped with some salt and pepper and 1 tablespoonful
butter, and warm in an oven for 5 minutes before serving the duck.
351. CANARD AUX PETITS POIS.
DUCK WITH FRENCH PEAS. (Entree.)
PROPORTIONS.--For five persons:
Ducks............2.
Butter...........3 tablespoonsful.
Bacon............1/2 lb.
Flour............1 tablespoonful.
Stock............1 glassful.
Peas.............1 quart.
Time.--1 1/4 hours.
PREPARATION.--Warm in a stew pan 3 tablespoonsful butter, add the ducks
(prepared as indicated No. 331), and let them brown till well colored 2d. Add
1/2 lb. bacon cut in dices, sprinkle over 1 tablespoonful flour, add 1 glassful
stock, 1 quart green peas, 1/2 handful parsley (tied), some salt and pepper and
cook for about 1 hour. Serve the ducks and the peas apart, as it will be easier
to carve.
352. CANARD AUX NAVETS.
DUCK WITH TURNIPS. (Entree.)
PROPORTIONS AND PREPARATION.--As for the above, No. 351, but instead of peas add
6 or 8 turnips, cut in 6 or 8 according to their size, and fried awhile in two
tablespoonsful butter and 1 tablespoonsful sugar.
353. CANARD AUX OLIVES.
DUCK WITH OLIVES. (Entree.)
PROPORTIONS AND PREPARATION.--As for No. 351, but instead of peas add 2 dozen
olives stoned about 10 minutes before serving.
354. CANARD AUX ONIONS.
DUCK WITH SMALL ONIONS. (Entree.)
As for the above, No. 351, but instead of peas add 24 small onions (raw).
PIGEONS.
355. PIGEONS ROTIS.
ROAST PIGEONS. (Roast.)
PROPORTIONS.--For five persons:
Pigeons.................5.
Bacon...................1/2 lb.
Toasts..................5.
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