860. Teal Duck, Broiled.
—Have three fine, fat teal ducks; pick, singe, and dry them neatly; cut the heads off, and split the birds in two without separating the parts. Lay them on a dish, and season them with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well, and put them to broil on a moderate fire for seven minutes on each side. Have a hot dish with six toasts ready, lay the ducks on top, spread a gill of maître d’hôtel butter ([No. 145]) over, decorate with a little watercress, and serve.
861. Salmi of Teal Duck à la Régence.
—Prepare the salmi of teal duck as for the salmi of duck à l’Américaine ([No. 826]), adding half a pint of hot Régence garnishing ([No. 235]) four minutes before serving.
862. Ptarmigan, Roasted Plain.
—Proceed exactly the same as for roasted teal ducks, [No. 859].
863. Ptarmigan, Broiled Plain.
—Prepared the same as for teal ducks broiled, [No. 860].
864. Salmi of Ptarmigan à la Chasseur.
—To be prepared exactly as salmi of duck à l’Américaine ([No. 826]), adding twelve mushrooms, cut in two, four minutes before serving, and decorating with six heart-shaped croûtons ([No. 133]).