Potage Petit Duc
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- one and one-half pints of game velouté prepared
- one and one-half oz. of butter
- one and one-half oz. of cooked foie-gras purée
- one and one-half tablespoonfuls of cream
- one and one-half tablespoonfuls of burnt liqueur brandy
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a fine woodcock;
- raise and reserve one of its fillets, and roast it, taking care to keep it very underdone.
- Then remove the other fillet, and with it prepare two dariole-moulds of royale (No.
- 209).
- Finely pound what remains of the woodcock, and combine with the resulting purée one and one-half pints of game velouté prepared with essence of woodcock.
- Cover the stewpan and place it in the bain-marie for thirty-five minutes.
- Now rub the whole through tammy;
- heat without boiling, and finish, when dishing up, with one and one-half oz.
- of butter, one and one-half oz.
- of cooked foie-gras purée, diluted with a few tablespoonfuls of the soup, one and one-half tablespoonfuls of cream, and one and one-half tablespoonfuls of burnt liqueur brandy.
- Garnish with the royale cut into dice, and the reserved fillet of woodcock, stiffened in butter at the last moment, and cut into thin slices.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board