The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

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Salmis of Duck

Take a cold roasted duck; cut off the fillets, trim them and put in a stewpan with a little salt and allspice; add one teacupful of olive oil and a wineglassful of claret; stir over the fire until the fillets are hot through, then dish and serve.

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