The 1918 Fanny Farmer Cookbook

Cut cold roast duck in pieces for serving. Reheat in Spanish Sauce.

Spanish Sauce. Melt one−fourth cup butter, add one tablespoon finely chopped onion, a

stalk of celery, two slices carrot cut in pieces, and two tablespoons finely chopped lean raw

ham. Cook until butter is brown, then add one−fourth cup flour, and when well browned add

two cups Consommé, bit of bay leaf, sprig of parsley, blade of mace, two cloves, one−half

teaspoon salt, and one−eighth teaspoon pepper; cook five minutes. Strain, add duck, and when

reheated add Sherry wine, stoned olives, and mushrooms cut in quarters. Arrange on dish for

serving, and garnish with olives and mushrooms. Grouse may be used in place of duck.

Chapter XVII − POULTRY AND GAME

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