Salmi Of Duck Recipe

Instructions

1. Take the giblets of a duck, stew them gently in veal gravy seasoned with cayenne, 3 finely shred shallots, and some pepper and salt.
2. Roast the duck, cut it up, and lay it in a stewpan with the gravy.
3. Simmer till quite hot, then squeeze a bitter orange into the sauce, strain it over the duck, and send to table hot.
4. More seasoning may be added for the English palate.
5. Salmis are great favorites with French epicures; they are a species of moist devil, sufficiently piquant, as a rule, to please a Frenchman's taste.
6. Time: twenty minutes to roast; twenty minutes to stew.
7. Sufficient for four or five persons.

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