POULTRY A LA MODE. 13 



olives, which boil up for ten minutes and dish up 

 with the duck. The olives should have been 

 soaked three hours previously. 



Duck. 



Canard a Puree Perto. 



Take a pint of freshly shelled peas, boil them in 

 a little thin stock, and rub them through a sieve ; 

 stew a duck in stock with a little salt, a dozen 

 peppercorns, half a clove of garlic, six small onions, 

 a bayleaf, and bouquet garni. When done, pass 

 the same through a sieve, and add to it the puree 

 of peas ; reduce the whole to the consistency of 

 thick cream. Serve the duck with the puree 

 over it. 



Salmi of Duck. 



Take the giblets of a duck and the flesh off the 

 carcase, and the bones, and stew them in equal 

 quantities of claret and stock, salt, pepper, and 

 three shalots. Reduce and simmer till it is thick, 

 then pass through a sieve, and take it off the fire 

 before it boils. Cut up the duck into neat pieces 

 and lay it in the stewpan with the gravy. Squeeze 

 juice of strained orange over it, and serve en 

 p}'ramide. 



Stewed Duck and Turnips. 



Brown the duck in a stewpan with some 

 butter, peel and cut some young turnips into equal 

 sizes, and brown in the same butter ; stir in a little 

 powdered sugar, reduce some stock to a thin 

 brown sauce, season with salt, pepper, a bouquet of 

 parsley, chives, half a head of garlic, and a bayleaf 

 Stew the duck in this sauce, and when half cooked 



