Wild Ducks, Hunters’ Style

Name: Wild Ducks, Hunters’ Style (Salmi de Canards Sauvages a la Chasseur)
Cuisine: United States
Ingredients: ½ Pint of Veal Broth, Consomme or Water; 2 Fine Canvasback Ducks; 3 Fresh or Canned Tomatoes; A Dozen Mushrooms, Sliced; Croutons; The Zest of a Lemon; ½ Pint of Sauce Espagnole; ½ Glassful of Madeira Wine, or Lemon Juice; An Onion; An Herb Bouquet; A Tablespoonful of Butter

Salmi de Canards Sauvages a la Chasseur

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

2 Fine Canvasback Ducks
½ Pint of Veal Broth, Consomme or Water
A

Americas
United States
New Orleans

Method

Pick the ducks; singe, draw, and, after rinsing clean within, wipe neatly within and without. Cut off the wings, legs and breasts; then take the two carcasses and sprinkle rightly with salt and place in the oven to bake about six minutes. Then remove the carcasses and hash them up. Put them into the saucepan; and add a pint of veal broth, Consomme, or water in lieu of either of these. Ad