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The 1918 Fanny Farmer Cookbook
6
9
Duck Stuffing (Peanut)
/4 cup cracker
crumbs
3
2
tablespoons
butter
/2 cup shelled
1
peanuts, finely
chopped
Few drops onion
juice
Salt and pepper
1
/2 cup heavy cream
Cayenne
Mix ingredients in the order given.
7
7
0
1
Braised Duck
Tough ducks are sometimes steamed one hour, and then braised in same manner as chicken.
Broiled Quail
Follow recipe for Broiling Chicken, allowing eight minutes for cooking. Serve on pieces of
toast, and garnish with parsley and thin slices of lemon. Currant jelly or Rice Croquettes with
Jelly should accompany this course.
7
7
2
3
Roast Quail
Dress, clean, lard, and truss a quail. Bake same as Larded Grouse, allowing fifteen to twenty
minutes for cooking.
Larded Grouse
Clean, remove pinions, and if it be tough the skin covering breast. Lard breast and insert two
lardoons in each leg. Truss, and place on trivet in small shallow pan; rub with salt, brush over
with melted butter, dredge with flour, and surround with trimmings of fat salt pork. Bake
twenty
and
to twenty−five minutes in a hot oven, basting three times. Arrange on platter, remove string
skewers, pour around Bread Sauce, and sprinkle bird and sauce with coarse brown bread
Chapter XVII − POULTRY AND GAME
297
Page
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