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Ragout of Duck and Green Peas

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Ragout of Duck and Green Peas

Ingredients

Directions

  1. Cook the remnants of the roast ducks as directed in the recipe for Salmi of Duck.

  2. Once done, pile the duck meat in the center of a serving dish.

  3. Boil and drain the green peas, then arrange them around the duck like a green fence.

  4. Pour the gravy over the duck and peas.

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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