The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
IX

Duck & Goose

37 recipes

  1. 1917Duck a la Britannia—Stuffed
  2. 1918Duck a la Matignon
  3. 1919Duck a la Siebrecht
  4. 1920Duck, American Style—Stuffed
  5. 1921Roast Duck
  6. 1922Duck with Cepes
  7. 1923Duck with Cherries
  8. 1924Ducks with Olives—Braised
  9. 1925Ducks with Sauerkraut
  10. 1926Ducks with Turnips
  11. 1927Ducks' Giblets, Housekeepers' Style
  12. 1928Ducks' Paupiettes with Risot
  13. 1929Mongrel Duck—Roasted and Stuffed
  14. 1930Duckling a l'Andalouse
  15. 1931Ducklings a la Bordelaise—Sauted
  16. 1932Duckling a la Bourguignonne—Fried
  17. 1933Ducklings a la Grainville—Larded
  18. 1934Duckling a la Lyonnaise
  19. 1935Ducklings' Fillets a la Macedoine or Green Peas
  20. 1936Ducklings' Fillets a la Perigueux
  21. 1937Duckling a la Rouennaise
  22. 1938Duckling with Green Mayonnaise and Fine Herbs-Broiled and Roasted—
  23. 1939Duckling, Peasant Style
  24. 1940Salmis of Duckling
  25. 1941Duckling, with Bigarade Sauce
  26. 1942Duckling, with Jerusalem Artichokes
  27. 1943Ducklings, with Oranges
  28. 1944Bustard en Daube—Wild Goose
  29. 1945Goose a la Chipolata
  30. 1946Goose a la Royer
  31. 1947Goose a la Thieblin—Roasted
  32. 1948Goose, German Style—Roasted
  33. 1950Goose Stuffed with Chestnuts and with Sausages and Chestnuts—Roasted
  34. 1951Gosling a la Soyer
  35. 1952Roast Gosling or Mongrel Goose
  36. 1953Gosling Sauted with Tomatoes, Robert Sauce
  37. 1954Gosling Stewed with Turnips
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