270 COOKERY OF DUCKS AND GEESE 



liver, and gizzard, and mince them finely with three 

 shalots. Sprinkle well with black pepper and a little 

 salt. Mix into a smooth paste. Stuff the duck with 

 this, sew it up carefully, then roll in a cloth and tie 

 it up like a sausage. Then have a panful of boiling 

 water and put in it the duck, which has been well 

 salted. Let it cook for thirty-five minutes, and serve 

 very hot. Garnish with sliced oranges and serve, 

 with an iced orange salad.' 



I have mentioned the Norman fashion of stuffing 

 with olives, and Madame de Salis gives another 

 Norman mode a la Renaissance : 



Truss a duck ; take the giblets, chop finely ; add 

 salt and pepper, a little ground allspice, a tablespoonful 

 of butter, a piece of garlic the size of a pea, minced, the 

 same of chopped parsley. Stuff with this, then roast 

 briskly for half an hour [that is too long ?] take the 

 dippings, add a little dark stock, and strain over the 

 duck. 



Lady Harriet St. Clair suggests a variation, as 

 duck a la Bearnaise, surely strangely miscalled, for 

 instead of the garlic being more prononce, there is 

 none at all. Garlic is the very essence of the cooking 

 of Beam and the Pyrenees : however, here is the 

 lady's recipe : 



Stew in a little broth half a glass of white wine, a 

 bunch of parsley, thyme, sweet basil, and small onions, 



