Page:Meier - The Art of German Cooking and Baking.djvu/121



Prepare like recipe No. 10, Chicken Fricassee. It will make a very fine side-dish.


 * 1 duck

1 tbsp. of butter

1 cup of water

Salt


 * 2 tbsps. of butter

2 tbsps. of duck grease

2¼ tbsps. of flour

1½ pts. of bouillon or water

Duck stock

½ cup of champignon juice

Salt

6 pepper-corns

3 sprays of parsley

2 cloves

¼ pt. of port wine

Juice of ½ lemon

3 truffles

½ pt. champignons

Preparation: The duck is cleaned, dressed, washed, salted and fried 1½ to 2 hours, in 1 tablespoonful of butter and 1 cup of water, basting frequently.

For the gravy, brown the flour in the 2 tablespoonfuls of butter, add the duck stock and cook a little while; then add the bouillon, red wine or port wine, champignon juice, lemon juice, salt, pepper-corns, cloves, parsley and truffle parings. Cook the gravy for 15-30 minutes, strain through a fine sieve. Cut the champignons in half and put them into the strained gravy. Carve the duck and put it into the gravy too and steep another 15 minutes. Heap the ragout in the middle of a hot platter. Put the peeled truffles which were fried in 1 teaspoonful of butter for 2 minutes, over the ragout. Garnish with puff paste scallops, (see preparation in No. 29, Chapter 3, Puff-paste Patties with Veal Ragout), and with dumplings. These are made by chopping very fine the heart, gizzard and liver, mixed well with one soaked roll, one egg, 1 tablespoonful of chopped champignons, 1 teaspoonful of chopped parsley, 1 pinch of salt, pepper, and nutmeg. Sauté or dry fry (which means cooking food in a small amount of fat) in ½ tablespoonful of butter and add ½ grated roll. Then form small dumplings from this mixture and fry them to a light brown in butter or duck grease.

Remarks: This duck ragout is a very fine side-dish.