If you have any roasted ducks left, and are called upon
for one entree more, cut them up as for eating ; flay them, and
let them simmer in a thin Italian sauce. Fry a few slices
of bread cut into the shape of a kite, and send up with the
juice of a lemon. If you should not have any Italian sauce
ready, mince a few shallots, boil them in vinegar ; make a
little browning (roux), which you moisten with broth, or
even water, and mix a little glaze seasoned with salt and
pepper ; put the shallots into this sauce ; let it boil a few
minutes; then put the duck into the sauce to heat, but
without boiling, and give it a high seasoning. Such common
dishes are always to be highly seasoned.
 

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!