POULTRY A LA MODE, ii 



Capon a la Nanterre. 



Make a stuffing with the liver of the capon, a 

 dozen roasted chestnuts, a piece of butter, parsley, 

 green onions, very little garlic, two yolks of eggs, 

 salt and pepper. Stuff the capon, and then roast 

 it, covering it with buttered paper. When it is 

 cooked, brush it over with the yolk of an ^^^ 

 diluted in a little lukewarm batter ; sprinkle bread- 

 crumbs over all, and let it brown, and serve with a 

 sharp sauce. 



Braised Ducks a la St. Michel. 



Rub some flour and oil over a couple of ducks, 

 and brown them in the oven for a short time. Mix 

 together a cup of Chablis wine and a cup of broth, 

 season with pepper and salt ; braise the ducks till 

 they are tender. Chop some mushrooms, chives, 

 and parsley ; mix these in the broth in which the 

 ducks were braised. Put the ducks to keep warm 

 before the fire whilst the sauce ' reduces.' Dredge 

 in a very little flour, and send up the ducks with 

 the sauce round them. 



Duck a la Mode. 



Divide two ducks into quarters, and put them 

 in a stewpan, and sprinkle over them flour, pepper, 

 and salt. Put into the stewpan several pieces of 

 butter, and fry the ducks till a nice brown colour. 

 Remove the frying fat, and pour in half a pint of 

 gravy and half a pint of port wine, sprinkle in 

 more flour, add a bouquet garni, three minced 

 shalots, an anchovy, and a dust of cayenne. Let 

 them stew for twenty minutes, then place them on 



