How to order dinner and give the dishes their French names — the 1907 course-by-course phrasebook of the Edwardian table.

Wild Duck

2 pages in this part of Menus Made Easy.

Wild Duck

Roast wild ducks, cut in joints, are served as- Canards, or Canetons, sauvages en salmis, with a salmis sauce. à la bigarade with bigarade…

Wild Duck: Filets

Filets de sarcelles aux anchois are fillets of teal with stock and grated Parmesan, a fillet of anchovy laid on each, sprinkled with…

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