COOKERY 271 



bay leaves, and two cloves. Put into another stewpan 

 seven or eight large onions cut in slices with a bit of 

 butter. Pass them on to the fire, turning till they get 

 colour ; then add a pinch of flour, moisten with the 

 liquor the duck was stewed in ; stew the onions and 

 reduce the sauce ; skim the fat, add a squeeze of lemon, 

 and pour over the duck. 



A salmi is as good a rechauffe as any, but if you 

 care to refine in entries, two recipes of Dubois and 

 Soyer may be adapted from the pheasant for the 

 duck. 



Quenelles a la Financiere : 



Prepare with a rich forcemeat, poached at the last 

 moment. The force is of meat with half as much 

 panada, fine butter, yolks of eggs, with salt and nutmeg ; 

 it must be poached a long time and passed through a 

 sieve, with a little melted glaze and fumet of game. 

 When the quenelle is moulded, it must be dipped in a 

 buttered sautoir and ornamented on one side with small 

 pieces of truffle. Garnish with a ragout of cockscombs 

 and truffles. 



For fillets, the fillets are cut from the breasts, 

 then beaten gently, trimmed, and larded with bacon. 

 They are placed in a buttered sautoir, then larded 

 with bacon, seasoned, masked with paper, and baked 

 in a hot oven for seven or eight minutes, and when 

 well glazed they are dished up in circular form, with 

 a bordering of forcemeat and truffles, poached in the 

 bain-marie. 



