(2054). Canvasback Ducks Broiled (Canards Sauvages Canvasback Grilles)

Clean nicely and split through the whole length of the back, open entirely to have them perfectly flat, wipe, trim and season with salt and pepper; coat over with oil and put them inside a double boiler sufficiently thick not to have them squeezed too tight; broil over a brisk lire for eight or ten minutes and as soon as done, dress on a buttered half-glaze sauce (No. 413) into which has been added butter, lemon juice and chopped parsley.

(2055). Canvasback Ducks Roasted Garnished With Hominy Or Samp (Canards Sauvages Canvas Back Rotis Garnis Avec Hominy Ou Samp)

Pick the feathers from some nice Havre-de-Grace canvasback ducks, each one to weigh three pounds, prepare them for roasting as described (No. 179), lay them on a spit to roast before a brisk fire for sixteen to twenty minutes, more or less according to their size; untruss and dress on to a very hot dish, surround with squares of hominy dipped in eggs and bread-crumbs, then fried, present them whole to the guests, remove to carve and place on very hot plates with a piece of hominy tor each person.

Hominy And Samp (Crushed Corn)

Cook some hominy in boiling salted water, spread it on a baking sheet in a five-eighths of an inch thick layer and when cold cut it into oblongs one inch wide by two and a half inches long, dip them in eggs and bread-crumbs and fry to a fine color, then drain, salt and dress on folded napkins. Samp is a species of Indian corn crushed to the size of small peas; it should be soaked in cold water for several hours, then cooked in a covered saucepan with water, salt and butter for three hours, placed in a slack oven after it has boiled up once Put it to cool on a dish, divide it into inch and three-quarters balls, flatten, keeping them thin on the edges and thick in the center, dip in eggs and bread-crumbs and fry nicely to a fine color

(2056). Salmis Of Canvasback Ducks (Salmis De Canards Sauvages, Canvasback)

Cook either on the spit or in the oven two ducks prepared for roasting (No. 179); when nearly done, untruss and divide each one into six pieces, cutting the breast in four and legs in two. (The legs are generally fibrous and tough.) Put all the pieces in a saucepan with their own blood and keep them warm in a bain-marie, having a lid on top. Put the fragments of the ducks, broken in pieces into another saucepan with a pint of red Bordeaux wine, half a shallot and a pinch of mignonette, let boil slowly until the liquid is reduced to half, then pass it through a colander into a sauteing dish, adding the same quantity of thick espagnole sauce (No. 414); reduce the whole until consistent. pass it once more through a tammy and finish by incorporating therein a tablespoonful of sweet oil and the strained juice of half a lemon. Pour this sauce over the cut up ducks and dress on the center of a dish, garnish around with half heart croutons hollowed out in the center and filled with minced celery parboiled and cooked in consomme (No. 189), cover with half-glaze and Madeira sauce (No. 413).

(2057). Canvasback Ducks, Bigarade Sauce - Breasts (Filets De Canard Sauvages, Canvasback, Sauce Bigarade)

Prepare and cook the canvasback ducks the same as roasted (No. 2055); when still very rare, remove and raise the two fillets and divide each one into three pieces. Put them in a chafing dish with a little melted game glaze (No. 398), as much butter and the juice of half a lemon, roll them well in this to glaze and dress on a bigarade sauce (No. 435).

(2058). Canvasback Ducks With Orange Juice, Port Wine And Currant Sauce - Breasts (Filets De Canards Sauvages, Canvasback, Au Jus D'Orange A La Sauce Porto Et A La Gelee De Groseilles)

Roast the ducks the same as for roasting (No. 2055) keeping them very rare; raise the two fillets, one from each side of the breast and cut each one into two lengthwise pieces; put them in a chafing dish, pour over some bitter orange juice, also a little game glaze (No. 398) and brown poivrade sauce (No. 522); serve separately a sauce made with currant jelly dissolved in port wine, heating it in a bain-marie, then strained through a fine wire sieve, surround with half-heart-shaped croutons of bread fried in butter.