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page 168
to lose its flavor. Then add boiling water, some lemon peel cloves, cardamon
seeds and salt, afterwards some flour lightly rubbed in butter, dark meat broth,
and when ready to serve, a large glassful of claret and a few lemon slices. The
gravy must have a brownish color and be of a good consistency. Truffles cooked
in the gravy improve the dish.
195. Ducks a la Française. Chop the liver with some pork fat and eschalots, and
make up into a forcemeat with some wheat bread soaked in water and pressed, 2
eggs, nutmeg and salt, fill into the duck and sew. Line the bottom of the kettle
with butter or fresh bacon and roast the elude in it to a yellow color. Add a
handful of parsley, 3 or 4 whole onions and when the broth is all cooked away,
some carrots. Pour in 1 pint of water or weak bouillon, and cook the duck in
this, until light brown in color and well done. Stir through the gravy a little
browned flour, boiling water, a. trifle of vinegar and, according to taste, a
piece of sugar, and stew the duck in this for a few minutes longer.
196. Ducks with Dumplings. Line a kettle with a number of pork fat slices, put
in the duck, and add peppercorns, cloves, 2-3 bay leaves and a few onions. Cover
the kettle tightly and stew the duck on a medium fire, turning it once. After
half an hour, add some lemon peel in small pieces and enough meat broth so that
the duck can cook in it until tender. Have ready 1/3 of the quantity of
forcemeat A, No. 26, add to it some ground clovea and the finely chopped liver,
heart and stomach of the duck; roll up into little dumplings. Then thicken the
gravy, with fiour lightly browned in butter, add a few lemon slices and some
wine, and stew the duck in this for a little while longer. During this time boil
the dumping in bouillon or salted water, garnish the duck with them when served,
strain the gravy through a fine sieve, adding to it the mushrooms cooked until
white; the gravy is poured over the duck.
197. Stewed Duck in a Brown Gravy. For a full grown young duck, take 1 pint of
water, a peice of butter the size of an egg, 6 escalots, the necessary salt,
cover tightly and stew slowly until tender so that the gravy will not be to
scant. When the duck is done,
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