Salmis of Duckling with Olives from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut up a duck in small neat joints (any remains of cold duck may be used for this purpose). If using cold bird it must be warmed in the sauce for about five minutes, but if fresh roasted bird is us...
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Ingredients
- duck
- button mushrooms
- olives
- potato
- cold duck
- grouse
- partridge
- truffle
- pheasant
- manner
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