826 | Salmi of Duck à l’Américaine.
—Procure two fine ducks; singe, draw, wipe neatly, and cut off the wings, legs, and breasts; put the two carcasses in a saucepan, sprinkle a little salt over, and put it in the oven to cook for six minutes; remove them, and hash them up. Put them back into a saucepan with a pint of white broth (No. 99), and a small bouquet (No. 254), and let cook on a moderate fire for fifteen minutes. Put an ounce of butter in a sautoire, lay in the wings, legs, and breasts, then season with a pinch of salt and half a pinch of pepper; cook on a very brisk fire for three minutes on each side, then add half a glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), and the zest of a lemon; strain the gravy of the carcasses over, and let all cook again for fifteen minutes. Dress nicely on a hot dish, and decorate with six heart-shaped croûtons of fried hominy, and serve (No. 1035).