For the filling, take stale loaf of bread, cut off crust and rub the bread into crumbs, dissolve a little butter (about one tablespoon), add that to the crumbs. Salt and pepper to taste and as much parsley as is desired. Mix and stuff the ducks.
From the standpoint of Science, Health, Beauty and Usefulness, the Art of Cooking leads all the other arts,—for does not the preservation of the race depend upon it? L. P. K.
Blanquette of Veal
| 2 cups cold roast veal |
| 3 teaspoons cream |
| 2 teaspoons flour |
| yolks of 2 eggs |
| 20 or 30 small onions, the kind used for pickling. |
Saute the veal a moment in butter or lard without browning. Sprinkle with flour and add water making a white sauce. Add any gravy you may have left over, or 2 or 3 bouillon cubes and the onions and let cook ¾ of an hour on slow fire. Just before serving add yolks of eggs mixed with cream.
Cook for a moment, sprinkle with finely chopped parsley and serve.
Spitine
Cut from raw roast beef very thin slices. Spread with a dressing made of grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put all on a long skewer and brown in a little hot butter.