Transcribe
Translate
John and Henry Locke cookery archive, item 1, 1852
Page 27
More information
digital collection
archival collection guide
transcription tips
Compote. Braised. Gallantine. Rissoles Fricandeux &c Proceed the same as for turkeys. _____ Entrees des cane, or Ducks Matelotte of Ducks Bone and stuff your duck with forcemeat and sweet herbs. stew it in a thin cullis until done. have ready cut vegatables as for ox tail soup. put all together. boil and scum serve with the vegatables and glaze. dish croutons Round. _____ Stewed duck with a Puree of green peas. Put a little rich forcemeat inside the duck. truss it and lay it in a stewpan with Ham roots & Herbs, and stock. when done, have ready a puree of peas the same as for soup. pour over & garnish with asparagus.
Saving...
prev
next
Compote. Braised. Gallantine. Rissoles Fricandeux &c Proceed the same as for turkeys. _____ Entrees des cane, or Ducks Matelotte of Ducks Bone and stuff your duck with forcemeat and sweet herbs. stew it in a thin cullis until done. have ready cut vegatables as for ox tail soup. put all together. boil and scum serve with the vegatables and glaze. dish croutons Round. _____ Stewed duck with a Puree of green peas. Put a little rich forcemeat inside the duck. truss it and lay it in a stewpan with Ham roots & Herbs, and stock. when done, have ready a puree of peas the same as for soup. pour over & garnish with asparagus.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
