Duck a la Bigarade

 

I'm spelling this the right way, not how it looks on the card with it's ancient calligraphy. 

 

 

 

 

(Shane's witty narration)

Ingredients

2 ducks  

Livers from the two ducks

Two oranges, peeled

2 tsp. beef stock

pinch cayenne

1/2 cup port

Process

1. Roast ducks as usual (like a boss). 

2. Parboil and puree the livers

3. (This is my favorite transition) Meantime, cut rind from two oranges, and shred into tiny match sticks. 

4. Par boil rind match sticks for 2 minutes in just enough water to cover.

5. Drain and pat dry.

6. Add the match sticks to a double boiler with the juice of the two oranges, the  skimmed pan drippings from the duck, beef stock, and cayenne.

7.  Simmer 2 or 3 minutes

8. Add the livers and port. 

10. Heat through and place into gravy boat. 

11. Serve ducks on platter, garnished with orange slices with sauce on the side.

Cassoulet of Fowl

Serves 8

Ingredients

 1 quart pea beans

1/2 teaspoon thyme

6 slices bacon

1 clove garlic, sliced

1/3 cup flour

1 teaspoon salt

dash of pepper

One 4.5 pound fowl, cut

3 onions, sliced

1 teaspoon dry mustard

2 cups hot water

Process

"Pick over, wash, and soak beans over night. Drain, cover with cold water, add thyme, cover and let simmer 1 hour or until nearly soft. Drain. Cut bacon in 1 inch squares and saute lightly. Remove bacon, add garlic to fat. Mix flour, salt and pepper. wipe chicken pieces with damp cloth, dry, and roll in seasoned flour. Brown well on all sides in fat and place in bottom of large casserole. Discard garlic. Saute onions in remaining fat, adding more if necessary. Combine beans, bacon, onions, and mustard and cover chicken with them. Pour hot water into skillet, bring to a boil, and pour over beans. Cover and place in a slow oven (275 degrees) for 6 hours, adding a very little more liquid if necessary, removing the cover for the last half hour of cooking."

 

 

Chicken Ring with Mushroom Sauce

 Oh for Pete's sake!

The handwriting on this recipe card had me confused as it is written on Hi-Ho's recipe card but is not Mima's handwriting. So I start thinking...

 Who is this mystery person? A friend of Hi-Ho's? A godparent of one of the three of us? A friend of Mima's? 

Oh wait - it says Pete! Who's Pete!? 

Oh for Pete's sake! This whole thing confuses me - just look at the name! Mush and I hate mushrooms! Oh just wait...

Ingredients

5 to 6 cups "cooked fowl" (I kid you NOT!)

4 cups soft bread crumbs (a previous post tells me this means "from the middle of the loaf")

2 cups cooked rice

2 tsp salt

1 tsp paprika

1 tsp pepper

8 well beaten eggs

1/2 cup pimento

1/2 cup butter (or chicken fat)

1.5 quarts milk or chicken stock (what? those two are not similar except for maybe fat?)

parsley

Process

1. Dice meat. 

2. Combine ingredients. 

3. "Pack into two big greased molds" and I have no additional comment or clarification. 

4. Bake in slow oven for 325 degrees for 45 to 60 minutes. WHAT is a slow oven?

5. Allow to stand 10 minutes in warm place (easier to remove). 

6. Turn into large platters and fill centers with mushroom sauce (GAG). 

HEY GUESS WHAT!? THERE'S NO RECIPE FOR MUSHROOM SAUCE!

7. oh wait I read on. 

8. Garnish with Parsley

9. Here's the part Pete didn't really explain prior: "Add mushrooms to mushroom soup heated in a double boiler for quick sauce". 

Who the F is Pete and can I PLEASE have a conversation!?