Wild Ducks, Hunters’ Style from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
Pick the ducks; singe, draw, and, after rinsing clean within, wipe neatly within and without. Cut off the wings, legs and breasts; then take the two carcasses and sprinkle rightly with salt and pla...
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Ingredients
- 2 Fine Canvasback Ducks
- ½ Pint of Veal Broth, Consomme or Water
- A Tablespoonful of Butter
- An Herb Bouquet
- A Dozen Mushrooms, Sliced
- 3 Fresh or Canned Tomatoes
- An Onion
- ½ Glassful of Madeira Wine, or Lemon Juice
- ½ Pint of Sauce Espagnole
- The Zest of a Lemon
- Croutons
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