Duck with Peaches

 This is another recipe clipped from Life magazine out of Pavillon Restaurant.

Ingredients

1 nice 5 to 6 pound duck

2 Tablespoons butter

1 can peach halves

3 Tablespoons sugar

2 teaspoons arrowroot

1 1/2 glasses Grand Marnier, or curacao if preferred

Process

1. Roast duck at 400 degrees for one hour with butter and half the juice from the can of peaches. 

2. Remove the duck and skim off excess fat, reserving the drippings. 

3. Place 2 Tablespoons of sugar in a saucepan. Moisten with part of the drippings, which have been thickened with 1 teaspoon arrowroot and a little Grand Marnier. 

4. Cook until the sauce becomes light caramel in color. 

5. While it is still boiling, add remaining drippings, thickened with the remaining arrowroot and a little more Grand Marnier. 

6. Pass through a fine strainer and add remaining peach juice. 

7. Sprinkle remaining sugar over peach halves and place under broiler until they are glazed. 

8. When ready to serve, garnish duck with the peach halves, add the remaining glass of Grand Marnier to the sauce, and pour it over the duck and peaches. 

9. Serve with potato souffle. (what is that and where did it come from?)

Blanquette de Veau

 

This recipe is a card from out of Life Magazine. In Hi-Ho's writing it says it is from New York City's Pavillon Restaurant which closed it's doors in 1972. I don't condone eating veal and would never eat it, but this blog is for preserving the 5 generations of recipes I inherited and this is one in the box.

Ingredients

2 lbs white veal, cut in medium size pieces

1 Tablespoon salt

About 1 quart water, to cover meat while cooking. 

12 to 15 small onions (I am picturing pearl or Holland)

3 medium carrots, cut into pieces

1 faggot (a bundle of sticks or twigs) (is there a better more modern work for this?) made of 3 sprigs of parsley, 1 stalk celery, 1 bay leaf, pinch of thyme, 1 clove garlic, 1 leek, and a few peppercorns.

1 lb fresh mushrooms, medium size cut into quarters

1/2 cup water

Juice of 1 lemon

1/2 teaspoon salt

2 Tablespoons butter

2 Tablespoons flour

1 cup cream

2 egg yolks, slightly beaten

Process

1. Parboil the meat about 5 minutes, and rinse with cold water. 

2. Bring back to a boil with the quart of water. 

3. Add the salt, faggot, carrots, and onions. 

4. Let boil slowly for 1 to 1 1/2 hours. 

5. When the meat is tender, remove it to the serving dish with the onions and carrots. 

6. Boil the cooking liquid until reduced one third and remove the faggot (again we need a better word)

7. Put mushrooms in a saucepan with 1/2 cup water, lemon juice and salt. 

8. Boil briefly and let them stand in their own juice. 

9. Melt the butter in another saucepan, mix in the flour, and cook to golden brown. 

10. Add the liquid from the meat and from the mushrooms, stirring with a wire whip (whisk?) to keep the sauce smooth. 

11. Boil slowly for 15 to 20 minutes and cool slightly. 

12. Mix egg yolks and cream and add  and bring just to the boiling point, but do not boil. 

13. Correct the seasoning and strain through a cheese cloth. 

14. Put the mushrooms and vegetables over the meat and cover with the sauce. 

15. Serve with rice, boiled potatoes, or noodles.

Beef Stew Bourguignonne from Pavillon

 

 

 

 

 

 

 

I am getting the sense from Mom's note cards that Life Magazine used to publish recipes from restaurants around the country. The pictures say it all for this recipe so I don't need to type it all out, but here is what I can find about the restaurant. Pavillon is now permanently closed, but it was an eatery on Union Square up until 1966.