Salmis Of Wild Duck Recipe

Long as, by bayonets protected, we Watties

May have our full fling at their _salmis_ and pates.

MOORE.



Cut off the best parts of a couple of roasted wild ducks, and put the

rest of the meat into a mortar, with six shallots, a little parsley,

some pepper, and a bay leaf; pound all these ingredients well, and then

put into a saucepan, with four ladlesful of stock, half a glass of white

wine, the same of broth, and a little grated nutmeg; reduce these to

half, strain them, and having laid the pieces on a dish, cover them with

the above; keep the whole hot, not boiling, until wanted for table.

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