(1922). Duck With Cepes (Canard Aux Cepes)

Put a good clean, trussed duck into a saucepan with melted fat pork and two minced onions. fry, season and moisten with two to three gills of gravy (No. 404), then cook smothered, turning it over. When three-quarters cooked, add two to three dozen small fresh and peeled cepes free of stalks; finish cooking together with the duck, and when done, drain off the latter to untruss and dress on a dish with the cepes grouped around. Strain the gravy stock, thicken it with a little tomato sauce (No. 549) and pour it over the duck and garnishing, then serve.

(1923). Duck With Cherries (Canard Aux Cerises)

Prepare a duck for an entree (No. 178) after cleaning and singeing it; lay it in a saucepan lined with slices of fat pork and moisten to half its height with a mirepoix white wine stock (No. 419) bring the liquid to a boil and finish cooking in a slow oven. Suppress the stones and stalks from one pound of sour cherries, set them into an untinned copper pan with a little water, lemon peel, cinnamon and sugar, and let boil for a few moments, in case there should be no fresh cherries at baud take candied cherries or dried black ones: these should be soaked for an hour in tepid water, drained and put into a pan with a little fresh water, lemon juice and its peel, also cinnamon. Boil the cherries, then keep it at the same degree of heat, but discontinue the boiling for half an hour; the liquid should now be entirely absorbed. After the duck is ready, remove it from the saucepan and untruss, strain its stock, free it of fat and let reduce with some good brown sauce (No. 414). and after it attains a sufficient succulence and is well-reduced, run it through a tammy over the cherries.

Dress the duck in the center of a dish, pour half the gravy over, lay the cherries around and serve the remainder of the sauce in a sauce-boat.

(1924). Ducks With Olives - Braised (Canards Braises Aux Olives)

Dress two ducks for entrees (No. 178) and lay them in a saucepan lined with bardes of fat pork; moisten to half their height with a mirepoix white wine stock (No. 419) and let boil, skim and simmer slowly for three-quarters to one hour. Stone about one pound of verdal olives, blanch, drain and add them to a brown sauce (No. 414) stirred in the mirepoix stock from the ducks after it has been strained and skimmed. Dress the ducks, cover lightly with sauce and garnish around with the olives.

(1925). Ducks With Sauerkraut (Canards A La Choucroute)

Dress two nice ducks; place them in a saucepan lined with bards of fat pork, some carrots and onions and a garnished bunch of parsley (No. 123); moisten with stock (No.l94a), boil; skim and cook in a moderate oven for an hour to an hour a half. Put two pounds of well washed sauerkraut in a saucepan, add two onions, one containing two cloves, half a pound of sliced carrots, half a pound of blanched breast of bacon and half a pound of raw sausage (with or without garlic according to taste). Moisten with half broth and half fat taken from the stock-pot. boil and cook slowly for two hours, then drain and dish it around the duck with the sausage and bacon cut in slices dressed intercalated. Stir a poivrade sauce (No. 522) into the duck stock, pour a third of it over the clucks, serving the other two-thirds separately.