No. 895 — Filets de Canetons Sauvage au fumée de Gibier — The Gastronomic Regenerator by Alexis Soyer

No. 895 Filets de Canetons Sauvage au fumée de Gibier.

Cook and fillet four wild ducks as before, dress them in crown on your dish and serve with a sauce fumée de gibier over, made from the legs and bones of the ducks as described (No. 60).

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