Game Recipe

Portions of cold duck may be cut into convenient pieces, sprinkled with
wine, about four tablespoonfuls to the pint, and allowed to stand while
you make sauce Bordelaise. Put one tablespoonful of butter and one of
flour into a saucepan; mix, add a teaspoonful of browning or kitchen
bouquet and a half pint of stock; stir until boiling, add a tablespoonful
of grated onion, a half teaspoonful of salt, a dash of pepper and, if you
have it, a tablespoonful of finely-chopped ham; cook for five minutes and
strain; add three or four fresh mushrooms or a half dozen canned mushrooms
and the duck. Stand over boiling water until the mixture is thoroughly
heated. Send to the table garnished with triangles of toasted bread. A few
stoned olives or sliced olives may be added in the place of the mushrooms,
and you would then have salmi of duck.

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