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page 128
357u. CANARD SAUVAGE ROTI.
WILD DUCK ROASTED. (Roast.)
PROPORTIONS AND PREPARATION.--As for the roasted duck, No. 350 but roast on
bright fire.
357v. SALMIS DE CANARD SAUVAGE.
SALMIS OF WILD DUCK. (Entree.)
Do as indicated, No. 357q.
357w. SMALL BIRDS.
(QUAIL, SNIPE, REED BIRDS, ETC.) (Roast.)
The small birds as quail, reed birds, snipe, etc., are roasted in a stew pan
with butter or with some bacon cut in dices. They should be cooked on a bright
fire to be very tender and served on toast fried in butter with their own gravy.
SAUCES TO BE SERVED WITH THE GAME.
357x. SAUCE POIVRADE.
See No. 320.
357y. SAUCE VENAISON.
VENISON SAUCE. (Brown.)
PROPORTIONS.
Butter..............2 tablespoonsful.
Flour...............2 tablespoonsful.
Stock...............2 glassesful.
Pepper..............To suit the taste.
Pickling No 357z....1 glassful and its vegetables.
Thyme and laurel....To suit the taste.
Time.--1 hour.
PREPARATION.--Melt in a sauce pan 2 tablespoonsful butter mixed with 2
tablespoonsful flour, and add, while stirring, 2 glassesful stock, 1 glass of
the pickling No. 357z, No. 1, with its vegetables, some fresh thyme and laurel,
some pepper; let cook slowly for an hour and when ready to serve, sift the whole
through a sifter or strainer.
357z. PICKLING.
No. 1. PROPORTION.--For a saddle or a leg of venison:
Butter..............2 tablespoonsful.
Onions..............2.
Carrots.............2.
Thyme and laurel....A little.
Whole pepper........Some.
Vinegar.............1 quart.
Water...............1 quart.
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