Tuesday, November 13, 2012

Wild Duck in Orange Sauce

Roast two wild ducks over a brisk fire, having them underdone, more or less, according to taste. Baste all the time they are cooking with butter and the juice of lemon and serve with the following sauce:

Shred finely the rind of two oranges and parboil in a little water. Melt an ounce of butter and stir into it a dessertspoonful of flour moistened with a little water. Stir well over the fire and then add the juice of the two oranges, some very clear gravy, flavor with pepper and salt and cayenne, then add the parboiled orange rind.

Let the sauce boil and keep hot till wanted.

Monday, November 12, 2012

Fried Cauliflower

From "Domestic French Cookery", 1836.

Wash a fine large cauliflower, and cut it into quarters. Having boiled some water with salt, throw the cauliflower into it, and boil it till you can nip it easily with your fingers. Take it out and drain it. Then put it into a pan with salt, pepper and vinegar, and let it lie half an hour, turning it frequently.

Make the following batter, which must be prepared half an hour or more before it is wanted, that it may have time to rise. Take three table-spoonfuls of flour, three beaten eggs, a table-spoonful of butter melted in a little warm water, a spoonful of sweet oil, and a spoonful of brandy. Stir all together; and if you find it too thin, add a little more flour; cover it, and let it set half an hour. Then beat to a stiff froth the whites of the eggs, and stir them hard into the batter. Dip your quarters of cauliflower into this mixture, and fry them of a fine light brown.

When the cauliflower is done, let it remain in the pan a quarter of an hour before you send it to table. Lay fried parsley round it.

Broccoli may be fried in the same manner.