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Simple Salmis Of Wild Duck Cooking Recipe

Below is the quick and easy cooking recipe for Salmis Of Wild Duck.

Long as, by bayonets protected, we Watties
May have our full fling at their salmis and patés.

Cut off the best parts of a couple of roasted wild ducks, and put the rest of the meat into a mortar, with 6 shallots, a little parsley, some pepper, and a bay leaf. Pound all these ingredients well, and then put into a saucepan, with 4 ladlesful of stock, half a glass of white wine, the same of broth, and a little grated nutmeg. Reduce these to half, strain them, and having laid the pieces on a dish, cover them with the above; keep the whole hot, not boiling, until wanted for table.

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