Salmi of Duck or Game.
Ingredients.
- Pieces of game.
- 1/3 a cup, each, of butter and flour.
- 1 tablespoonful, each, of carrot and onion slices.
- 2 cups of rich brown stock, highly seasoned.
- ¼ a cup of madeira.
- 1 cup of peas or flageolets, cooked.
Method.—Cook the butter, onion and carrot in the blazer until well browned. Skim out the onion and carrot and add the flour, pepper and salt. Add the stock. As soon as the sauce is cooked, add the madeira, the pieces of game, and the peas or flageolets. Serve as soon as the meat is hot.
Salmi of Duck, No. 2.
Ingredients.
- 1 pint of thin slices of duck.
- 2 tablespoonfuls, each, of butter and flour.
- 1 pint of brown stock.
- 1 tablespoonful of catsup.
- 10 or 15 drops of onion juice.
- 1 teaspoonful of lemon juice.
- 6 mushrooms, cut in pieces.
- 1 tablespoonful of currant jelly.
- Salt and pepper to taste.
Method.—Brown the butter and make a sauce with the flour, seasoning and stock. Add the duck and mushrooms, simmer twenty minutes, add the currant jelly, and garnish with croutons.
Sweetbreads Sautéd.
Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with salt, pepper and flour; or season with salt and pepper, and egg-and-bread-crumb them. Sauté in the blazer in hot olive oil, or butter, until nicely browned on both sides. Serve with French peas or tomato sauce.