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What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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Is a kind of ragout very popular in all the south-west part of France, made with the return part of wings, neck, carcass, etc., of duck or goose which is not kept for the making of confit. It can also be made of chicken; should you, for instance, having served for a dinner party suprêmes de volaille, for which only the best white meat is used, you can make alicot with the rest. You can also utilise remnants of already roasted birds. The method is always the same. Brown whatever you are using in a saucepan, if possible in goose fat, or in bacon fat, then remove them; cook in the same fat two onions cut in thin slices and a slice of raw ham cut in small dice (Bayonne ham being the best for this); then add four or five tomatoes, skin and pips removed, a bouquet, three cups of beef stock or even hot water, season well, bring to the boil and cook for about a quarter of an hour. Pass this sauce through a muslin, if you like, but in this case the dice of ham should be left in, put back on a fire with the pieces of duck, goose or chicken, and let the whole thing simmer for a couple of hours. This dish should be highly seasoned.