The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
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Wild Duck & Waterfowl

19 recipes

  1. 2052Blackhead Ducks Roasted or Broiled
  2. 2053Brant Ducks with Cauliflower Villeroi—Roasted
  3. 2054Canvasback Ducks Broiled
  4. 2055Canvasback Ducks Roasted Garnished with Hominy or Samp
  5. 2056Salmis of Canvasback Ducks
  6. 2057Canvasback Ducks, Bigarade Sauce—Breasts
  7. 2058Canvasback Ducks with Orange Juice, Port Wine and Currant Sauce—Breasts
  8. 2059Mallard Ducks Roasted and Broiled—
  9. 2060Mallard Ducks with Celery half-Glaze-Roasted
  10. 2061Salmis of Mallard Ducks with Madeira
  11. 2062Redhead Ducks a la Bareda
  12. 2063Redhead Ducks, Roasted and Broiled
  13. 2064Redhead Ducks with Fried Celery
  14. 2065Ruddy Ducks a la Hamilton
  15. 2066Ruddy Ducks, Roasted
  16. 2067Teal Ducks, Broiled
  17. 2068Teal Ducks, Roasted
  18. 2069Teal Ducks a la Pontchartrain, Breasts
  19. 2070Salmis of Teal Ducks a la Harrison
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