Home › Entrées › Four Shalots (One ounce of Butter)

Four Shalots (One ounce of Butter)

One ounce of Butter.

Half ounce of Flour.

The rind of one Orange.

The juice of one Lemon.

Half teaspoonful of Cayenne.

A sprig of Thyme.

Cut up the duck into neat pieces, and stew the trimmings of the duck in the gravy, with the port wine, shalots, orange rind cut very thin, the lemon-juice, cayenne, and thyme, thicken with the butter and flour worked together. Stew this till reduced to half its quantity, then strain over the pieces of duck, warm all together without boiling, and serve.