|
Classic
Cook Books
< last page | next page >
page 38
mushrooms. Sprinkle over a small quantity of grated cheese and some bread
crumbs. Repeat the same operation three or four times, according to the
quantity, and finally season with olive oil, salt and pepper and small pieces of
butter. Put the pan over the fire and when it has begun to boil pour a small cup
of brown stock or broth and a little lemon juice. Remove the same from the fire
and pour it on the chicken breast that have been browned as described above.
46
WILD DUCK
(Anitra selvatica)
Clean the duck, putting aside the giblets, and cut off the head and legs. Chop
fine a thick slice of ham with both lean and fat together, with a moderate
amount of celery, parsley, carrot and half medium sized onion. Put the chopped
ham and vegetables in a saucepan and lay the duck on the whole, seasoning with
salt and pepper. Brown on all sides and add water to complete the cooking.
Cabbage or lentils, cooked in water and afterward allowed to complete the
cooking in the sauce obtained from the duck, form a good addition.
To remove the "gamey" taste from the wild duck, either wash it in vinegar before
cooking or scald it in boiling water.
< last page | next page >
Classic
Cook Books
|
