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Fillet of Duckling with Olives

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fillet of Duckling with Olives

Ingredients

Directions

  1. Cook and cut up the duckling.

  2. Serve it as described in the previous recipe.

  3. Instead of oranges, add the pitted olives to the sauce.

  4. Sprinkle with Searcy Salt to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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