shape; place it on thin slices of fat pork laid in the bottom of
dripping pan; rub the entire surface with salt, sprinkle with pepper and
dredge with flour. Place in a hot oven and brown delicately. Turn and
brown back of turkey; then turn breast side up; continue browning and
basting every ten minutes until bird is evenly and richly browned. Add
two cups water to fat in pan; continue basting every fifteen minutes
until bird is tender, which may be determined by piercing leg with small
wooden skewer. It will require from three to three and one-half hours,
depending upon the age of the bird. If the turkey is browning too
rapidly, cover with a piece of heavy paper well-buttered, placed over
turkey buttered side down. Remove the skewer and strings before placing
it on serving platter.
GIBLET SAUCE
Drain the liquid from the pan in which the turkey was roasted. Take six
tablespoons of the fat, strain the latter through a fine sieve. Return
the strained fat to the dripping pan and place on the range. Add seven
tablespoons of flour, stir to a smooth paste and brown richly, being
careful not to burn the mixture. Then pour on slowly while stirring
constantly, three cups of stock (in which the neck, pinions and giblets
were cooked). Bring it to the boiling point, and season to taste. Chop
the giblets very fine, first removing the tough parts of the gizzard;
then reheat them in sauce, and serve.
GRANDMA'S BREAD STUFFING
Remove the crust from two small baker's loaves; slice and pick in small
bits; season with one-half teaspoon pepper, two and one-half teaspoons
salt, one-half teaspoon powdered sage, and one medium-sized onion finely
chopped; mix well, using two forks; melt two-thirds cup of butter in
three-fourths cup boiling water; add to first mixture; toss lightly with
forks; add two eggs slightly beaten, mix well, and fill well the body
and breast of turkey. If bread is very stale, more moisture may be
added. If a crumbly stuffing is desired, omit eggs.
CRANBERRY JELLY
Pick over and wash one quart cranberries. Seed two-thirds cup raisins;
add to cranberries; add one cup boiling water and boil twenty minutes.
Rub through a sieve, and add to pulp two cups sugar and two-thirds cups
scalded seeded raisins; cook five minutes, stirring constantly. Turn
into a mold previously wet with cold water. Chill and serve.
SWEET CORN NEW ENGLAND STYLE
Chop one can of corn or two cups of green corn fine. Add three eggs
slightly beaten, one-half tablespoon sugar, one teaspoon salt,
one-eighth teaspoon pepper, one tablespoon melted butter and two cups
scalded milk. Turn into a buttered baking dish or into individual
ramekins, and bake in a slow oven until solid or custard-like. Serve in
baking dish.
CREAMED ONIONS
Remove the skins from one dozen medium-sized onions, under water--to
prevent the odor from penetrating the fingers--or grease the fingers
before beginning to peel them. Drain, place them in a sauce-pan, and
cover with cold water; bring quickly to the boiling-point and boil five
minutes. Drain and cover with boiling salted water; let cook uncovered
until tender (about one hour), but not broken. Prepare a thin cream
sauce made as follows:
CREAM SAUCE
Melt three tablespoons butter in a sauce-pan; add three tablespoons
flour; stir to a smooth paste. Add one and one-half cups hot thin cream
or milk; season with salt and pepper. Reheat onions in sauce; turn in
hot serving-dish, and sprinkle with one-half teaspoon finely chopped
parsley.
HOT SLAW
Shave one-half head white cabbage as fine as possible, using a sharp
knife. Serve with a dressing made of yolks of two eggs slightly beaten;
add one-fourth cup each of hot water and hot vinegar, slowly beating
constantly, four tablespoons butter, a few drops onion juice, one-half
teaspoon salt, and sift in one-half teaspoon ground mustard and
one-eighth teaspoon pepper. Stir this mixture over hot water until it
thickens to the consistency of cream; add to cabbage; mix well; place on
range, stirring constantly until mixture is heated throughout. Two
tablespoons of sugar may be added.
THANKSGIVING PUDDING
1/2 cup Cottolene creamed.
1 cup molasses.
1 cup buttermilk.
3 cups flour.
1 teaspoon soda.
1-1/2 teaspoons salt.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
1/2 teaspoon allspice.
1/2 teaspoon nutmeg.
1-1/2 cups seeded and shredded raisins.
3/4 cup currants.
3 tablespoons flour for dredging fruit.
PROCESS: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt
and spices together; add gradually to first mixture; beat thoroughly.
Mix raisins and currants; dredge them with flour and add to batter; mix
well. Turn into a well-buttered tube mold; fill two-thirds full; place
on buttered cover; set on trivet; surround with boiling water and steam
three hours. Serve with
DRAWN BUTTER SAUCE
1/3 cup butter.
3 tablespoons flour.
1-1/4 cups boiling water.
1/3 teaspoon salt.
1/2 cup sugar.
1/4 cup brandy.
1/8 teaspoon nutmeg.
PROCESS: Divide the butter into two equal parts. Melt one part in a
sauce-pan; add flour, and stir to a smooth paste; add boiling water
slowly, stirring constantly; let come to boiling point. Remove to side
of range, and add remaining butter in small bits; continue beating. Then
add salt, sugar, brandy and nutmeg. Beat again, and serve very hot.
PUMPKIN PIE
1-1/2 cups steamed and strained pumpkin.
2 tablespoons flour.
1 cup soft brown sugar.
1 tablespoon rose water.
1 tablespoon brandy.
Juice 1 lemon.
Grated rind 1/2 lemon.
1/2 teaspoon ginger.
1/2 teaspoon salt.
1/4 teaspoon cinnamon.
2 eggs slightly beaten.
1-1/2 cups milk.
PROCESS: Mix ingredients in the order given. Turn in pie-pan lined with
pastry. Bake in a hot oven for the first five minutes to set pastry;
then reduce heat and bake slowly twenty-five minutes.
[Sidenote: _November_
_Fourth Sunday_]
Menu
CREAM OF ONION SOUP
CELERY MIXED PICKLES
STEWED CHICKEN--TEA BISCUIT
MASHED POTATOES
SPICED WATERMELON RIND
NOVEMBER SALAD
SQUASH PIE--WHIPPED CREAM
COFFEE SWEET CIDER
* * * * *
CREAM OF ONION SOUP
6 medium-sized onions sliced.
1 quart cold water.
1 green pepper chopped.
2 cups scalded milk.
3 tablespoons butter.
4 tablespoons flour.
1 egg yolk.
Parmesan cheese.
Salt and cayenne.
PROCESS: Cook onion and pepper in two tablespoons butter five minutes,
without browning; add water and cook until onions are soft (about forty
minutes). Rub through a sieve. Melt remaining butter, add flour and stir
to a paste; add gradually scalded milk, stirring constantly. Combine
mixtures, add seasonings. Heat to boiling point, remove from range, add
yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp
crackers. Two tablespoons cheese may be added to soup when adding egg
yolk. Serve very hot.
CHICKEN STEW WITH TEA BISCUIT
Dress, clean and cut up a fowl. Place in stew pan, cover with boiling
water. Add three slices onion, one stalk celery broken in pieces, six
slices carrot, spray of parsley, one-half teaspoon peppercorns and a
small bit bay leaf. Heat to boiling point, skim, cover and simmer
slowly until meat is tender; the last hour of cooking add one tablespoon
salt. Remove chicken, add one cup thin cream, strain stock and thicken
with flour diluted with cold milk or water. Add one-half tablespoon
finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is
desired, butter may be added to stock.
TEA BISCUIT
2 cups flour.
4 tablespoons Cottolene.
3/4 teaspoon salt.
4 teaspoons baking powder.
3/4 cup milk.
PROCESS: Mix and sift flour, salt and baking powder, add Cottolene and
rub it in lightly with tips of fingers. Add milk and mix to a soft dough
with a knife. Toss on a floured board, pat and roll to one-half inch
thickness. Shape with a small biscuit cutter, place close in buttered
pan and bake 15 minutes in hot oven.
NOVEMBER SALAD
Arrange thin slices of crisp Spanish onion in nests of bleached chicory
leaves. Pile on onion Jonathan apples pared and cut in one-half inch
cubes, celery hearts cut in small pieces and fresh English walnut meats
cut in quarters. There should be an equal quantity of apples and celery,
and one cup of nut meats to two cups each of the others. Moisten with
Mayonnaise, sprinkle each portion with finely chopped green pepper.
SQUASH PIE
1 cup squash steamed and strained.
1 cup cream or rich milk.
1 cup sugar.
3 eggs slightly beaten.
4 tablespoons brandy or Sherry.
1 teaspoon cinnamon.
1-1/4 teaspoons nutmeg.
1 teaspoon ginger.
Salt.
PROCESS: Mix the ingredients in the order given, stir until ingredients
are well blended. Line a deep, perforated pie pan with Rich Paste; brush
over with slightly beaten white of egg. Turn in squash mixture and bake
in a moderate oven. Serve cold with whipped cream sweetened and flavored
with mace.
_December_
"_Merry Christmas to friends!
Merry Christmas to foes!
The world's bright with joy, so
Forget all your woes.
The earth's full of beauty, of
Love and good cheer.
Merry Christmas to all and a
Happy New Year._"
--_Anon._
[Illustration]
[Sidenote: _December_
_First Sunday_]
Menu
SCOTCH POTATO SOUP
PORK TENDERLOIN LYONNAISE
BAKED APPLES
SCALLOPED POTATOES FRIED EGG PLANT
BERMUDA SALAD
APRICOT DUMPLINGS--HARD SAUCE
COFFEE
* * * * *
SCOTCH POTATO SOUP
(For recipe see Page 38.)
PORK TENDERLOIN LYONNAISE
Wipe and split two large pork tenderloins in halves lengthwise; sprinkle
with salt, pepper and dredge with flour. Melt two tablespoons each of
Cottolene and butter in an iron frying pan, and brown tenderloin richly
on both sides in the hot fat. Remove to well-greased dripping pan and
add to fat three onions thinly sliced; cook until delicately browned,
stirring often. Sprinkle over onions two tablespoons flour, stir well.
Put two tablespoons vinegar into one-half cup hot water, add slowly to
onions, mix thoroughly. Lay tenderloins over onions, cover closely and
cook in the oven until meat is tender. Dispose tenderloin on hot serving
platter and pour over contents of frying pan. Vinegar may be omitted and
more water added.
BAKED APPLES
Wipe and core eight tart apples; arrange them in a granite dripping pan.
Fill cavities with sugar and drop one-fourth teaspoon butter on top of
each, sprinkle with cinnamon, sprinkle round one-half cup sugar and pour
on one cup cold water. Bake in a slow oven until soft, basting often
with syrup in pan. Dispose on serving dish and sprinkle with granulated
sugar.
SCALLOPED POTATOES
Wash, pare and slice six medium-sized potatoes. Butter a quart baking
dish, lay in a layer of potatoes, sprinkle with salt, pepper, and dot
over with bits of butter, dredge with flour and sprinkle lightly with
chives. Repeat until potatoes are used and two tablespoons each of
butter, flour and chives. Pour over one and one-half cups milk. Cover
and bake one hour in the oven. Remove cover and brown top. Serve in
baking dish.
BERMUDA SALAD
Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon
sugar, one teaspoon salt and cover with ice water. Let stand three
hours. Drain and serve with French Dressing.
APRICOT DUMPLINGS
2 cups flour.
1/2 teaspoon salt.
4 teaspoons baking powder.
1 tablespoon Cottolene.
1 cup thick cream.
Apricots.
PROCESS: Mix and sift flour, salt and baking powder, rub in Cottolene
with tips of fingers, add cream, cutting it into flour mixture with a
knife. Mix well. Turn on a floured board, knead slightly and roll out to
one-half inch thickness. Shape with a large biscuit-cutter and place two
halves of peeled apricots (drained from the syrup in the can) on each
circle. Enclose them, pressing edges of dough together. Place them in a
well-buttered granite dripping pan, one and one-half inches apart;
sprinkle round them one cup granulated sugar, pour around two and
one-half cups cold water. Bake in a hot oven twenty minutes, basting
three times during cooking. Serve with
HARD SAUCE
1/2 cup butter.
Sherry wine, brandy or vanilla.
1 cup powdered sugar.
Nutmeg.
PROCESS: Cream butter, add sugar slowly, stirring constantly (this gives
sauce a fine, smooth grain). Flavor as desired and pass through pastry
bag and rose tube onto serving dish. Sprinkle with nutmeg.
[Sidenote: _December_
_Second Sunday_]
Menu
OYSTER SOUP
BOILED LEG OF MUTTON--CAPER SAUCE
SAVORY RICE--STEAMED SQUASH
STUFFED EGG PLANT
LIMA BEAN SALAD
GRAHAM BREAD SANDWICHES
FIG PUDDING
CAFÉ NOIR
* * * * *
OYSTER SOUP
1 quart select oysters.
4 cups scalded milk.
1 stalk celery broken in pieces.
1/4 cup butter.
3/4 teaspoon salt.
1/8 teaspoon pepper.
PROCESS: Place oysters in a colander; pour over one cup cold water. Take
up each oyster with the fingers to remove bits of shells, reserve the
liquor. Heat to boiling point and strain through double cheese cloth,
set aside. Scald milk with celery, remove celery and add strained oyster
liquor to milk. Plump oysters in their own liquor, take up with a
perforated skimmer and lay over butter and seasonings, place in a hot
soup tureen. Strain liquor into milk mixture and pour the latter over
oysters. Serve at once with crisp, hot oyster crackers.
BOILED LEG OF MUTTON
Wipe meat; pound gently all over with a cleaver. Place in a kettle and
cover with cold water, add one small carrot sliced, one turnip sliced,
four slices onion, two sprays parsley, a bit of bay leaf and one-half
teaspoon peppercorns. Cover and bring quickly to boiling point; boil
five minutes. Skim. Reduce heat and simmer until meat is tender (from
two to three hours). Add one tablespoon salt the last hour of cooking.
Serve with
CAPER SAUCE
3 tablespoons butter.
3 tablespoons flour.
1-1/2 cups strained mutton broth (or hot water).
1/2 teaspoon salt.
1/8 teaspoon pepper.
1/2 cup capers
PROCESS: Melt butter in a sauce-pan, add flour mixed with seasonings.
Stir to a paste and pour on slowly broth in which mutton was boiled,
first removing fat. Beat until smooth and glossy, add capers and heat to
boiling point. Serve in sauce-boat.
SAVORY RICE
Cook one cup well-washed rice in three quarts of boiling water until
partially softened. Drain; add to rice two cups of well-seasoned White
Stock; turn into double boiler and steam until rice is soft and stock
absorbed. Stir in one-fourth cup butter, one tablespoon finely chopped
chives or parsley. Mix well with a fork and turn into hot serving dish.
Sprinkle with pepper.
STEAMED SQUASH
Cut a marrow squash in slices, remove the seeds and stringy portions,
pare and lay in a steamer. Cook over boiling water until tender. Drain
perfectly dry. Mash and season with butter, salt, pepper and a little
sugar. Serve hot with tiny dots of butter over top.
STUFFED EGG PLANT
Cut a slice from the stem end of a large egg plant. Remove the inside,
leaving a shell one-eighth inch thick. Cut pulp in one-half inch cubes,
and cook in boiling salted water until tender; drain. Cook two
tablespoons butter with one onion finely chopped, until delicately
colored (not brown), add one tablespoon finely chopped parsley. Mix with
egg plant, season with salt and pepper, and refill shell. Cover with
one-half cup buttered crumbs and bake in the oven until heated
throughout and crumbs are brown. Serve in shell.
LIMA BEAN SALAD
2 cups or
1 can lima beans.
French dressing.
Cream Dressing.
2 hard-cooked eggs.
1 tablespoon finely chopped chives.
PROCESS: Cook beans in boiling salted water until tender; drain. If
canned French lima beans are used, drain from liquor in can and rinse in
cold water. Cover beans with French Dressing, let stand one hour. Drain
and sprinkle with chives (onion juice may be used). Mix with Cream
Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs
cut in quarters lengthwise; dip sharp edge in French Dressing, then in
finely chopped chives or parsley.
GRAHAM BREAD SANDWICHES
Rub one cream cheese to a paste, add six olives finely chopped and
one-half cup finely chopped pecans. Spread thin slices of graham bread
with chive butter. Spread an equal number slices of bread with cheese
mixture. Lay one of each together, press edges, trim off crusts and cut
diagonally across in triangles.
GRAHAM BREAD
4 cups boiling water.
2 tablespoons sugar.
1 tablespoon salt.
2 tablespoons Cottolene.
1 yeast cake dissolved in
1/2 cup lukewarm water.
8 cups Graham flour.
6 cups white flour.
PROCESS: Put sugar, salt and Cottolene in large mixing bowl. Pour on
boiling water; when lukewarm add dissolved yeast cake. Sift together
Graham and white flour, reserving one cup white flour for kneading. Add
flour gradually to water mixture, stirring constantly; beat as mixture
becomes stiff. Turn on a well-floured board and knead until dough is
smooth and elastic. Return dough to bowl, cover and set to rise in a
warm place. When dough has doubled its bulk, cut it down with a knife
without removing from bowl; cover and set to rise again. When double in
bulk, knead slightly, weigh dough and divide into one-pound loaves.
Shape loaves, place two loaves in each well-greased, brick-shaped bread
pan, brush between loaves with melted Cottolene. (There will be six
loaves.) Cover and set to rise; when light, bake one hour in a "bread
oven."
CHIVE BUTTER
Cream one-fourth cup butter; add two tablespoons very finely chopped
chives. Season with a few grains salt and cayenne.
FIG PUDDING
1 cup chopped washed figs.
1/3 cup Cottolene.
3 eggs well beaten.
2-1/2 cups soft bread crumbs.
1/3 cup milk.
1 cup soft brown sugar.
1 teaspoon salt.
Grated rind of half an orange.
PROCESS: Cover bread crumbs with milk. Mix Cottolene with figs. To the
milk mixture add eggs, sugar, salt and orange rind; combine mixtures.
Beat thoroughly and turn into a well-greased tube mold; cover and steam
three hours. Serve with Brandy or Vanilla Sauce.
[Illustration]
[Sidenote: _December_
_Third Sunday_]
Menu
CREAM OF CARROT SOUP
POT ROAST OF BEEF--MUSHROOM SAUCE
BROWNED POTATOES PARSLEY ONIONS
PARSNIP FRITTERS
CREAM COLD SLAW
STEAMED SNOW BALLS--SAUCE SOUFFLÉ
COFFEE--TEA
* * * * *
CREAM OF CARROT SOUP
2 cups chopped carrots.
1 small onion sliced.
2 sprays parsley.
1/4 cup washed rice.
2 cups water.
2 cups scalded milk.
1/2 cup hot cream.
1/4 cup butter.
2 tablespoons flour.
Salt, pepper.
PROCESS: Cook carrots in water until tender. Rub through sieve,
reserving the liquor. Cook rice in milk in double boiler until soft.
Sauté onion a delicate brown in butter, add flour and stir to a paste.
Add carrot mixture to milk and pour slowly over flour paste, stirring
constantly; heat to boiling point and add cream. Strain into hot soup
tureen and sprinkle with finely chopped parsley.
POT ROAST
Wipe five pounds beef cut from top of round; put bits of fat in an iron
frying pan, shake over fire until tried out (there should be about
one-fourth cup fat). Rub meat over with salt, dredge with flour and sear
quickly over in hot fat turned into the pot in which meat is to roast.
Add one cup boiling water, cover closely and cook slowly until meat is
tender (about four or five hours), turn occasionally, add only
sufficient water to prevent meat burning. The last hour of cooking
sprinkle well with salt and pepper. Serve with brown gravy made from
liquor in pot.
MUSHROOM SAUCE
4 tablespoons butter.
5-1/2 tablespoons flour.
2 cups brown stock.
1/2 can small mushrooms.
1 egg yolk slightly beaten.
2 teaspoons butter.
1/2 tablespoon Worcestershire Sauce.
1/2 teaspoon Kitchen Bouquet.
Salt, pepper.
PROCESS: Brown butter richly (without burning) in a sauce-pan; add flour
and continue browning, stirring constantly. Pour on stock slowly,
continue stirring until sauce is smooth. Drain mushrooms from the liquor
and sauté them delicately in butter. Remove from range, add egg yolk and
Worcestershire Sauce; add Brown Sauce slowly, stirring constantly.
Reheat over hot water and season with salt, pepper and Kitchen Bouquet.
BROWNED POTATOES
Pare the desired number of medium-sized potatoes; parboil ten minutes in
boiling salted water. Drain, dry and place in pan around roast beef,
veal or pork, fifty minutes before meat is done. Baste with the liquor
in pan and turn often to brown evenly.
PARSLEY ONIONS
Select the desired number of silver skin onions, medium size. Peel and
cover with boiling water, bring to boiling point, boil five minutes.
Drain and cover again with boiling salted water. Cook until tender,
drain and remove to serving dish. Melt one-third cup butter (for one
dozen onions) in same sauce-pan, add one teaspoon finely chopped
parsley. Pour butter over onions and sprinkle with black pepper.
PARSNIP FRITTERS
Wash and scrub parsnips. Cover with boiling water and cook until tender.
Drain, plunge in cold water and rub off skins with the hands. Mash and
rub them through a coarse sieve. Season with salt and pepper, moisten
with a little cream and butter. Flour the hands and shape mixture in
small, flat, oval cakes. Dredge them with flour and sauté a golden brown
in melted butter, turning them as griddle cakes. Serve very hot.
CREAM COLD SLAW
Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk
and shave in very thin slices crosswise. Cover with ice water and when
crisp drain dry. Mix with the following Cream Dressing. Pile
pyramid-like in a glass serving dish, and serve very cold. If cabbage is
large, use half a head.
CREAM DRESSING
One cup thick sour cream (not old sour cream). Chill and stir in one
teaspoon salt, a few grains cayenne, three tablespoons fine sugar and
three tablespoons vinegar, diluted with one tablespoon cold water. Beat
well and pour over cabbage, toss lightly with a fork and sprinkle with
one teaspoon finely chopped parsley.
STEAMED SNOW BALLS
1/3 cup Cottolene.
1 cup fine sugar.
1/2 cup milk.
2-1/2 cups pastry flour.
3 teaspoons baking powder.
Whites 4 eggs beaten until stiff.
1/2 teaspoon salt.
1/2 teaspoon orange extract.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix
and sift flour, baking powder and salt; add to first mixture alternately
with milk. Add extract. Cut and fold in whites of eggs. Fill buttered
pop-over cups two-thirds full, place in steamer, cover steamer with a
folded crash tea towel, cover closely and steam forty-five minutes.
Serve with orange sauce or in nests of Whipped Cream, sweetened and
flavored with Vanilla.
EDITORS NOTE:
_This will also be found a very acceptable menu for a Christmas Dinner._
[Sidenote: _December_
_Fourth Sunday_]
Menu
OYSTER COCKTAILS
CREAM OF ALMOND SOUP EN TASSE--BREAD STICKS
CELERY RIPE OLIVES
BRACE OF DUCKS--STUFFING
OLIVE SAUCE
GLAZED SWEET POTATOES--"THORN" APPLES
HAWAIIAN SALAD
PLUM PUDDING--BRANDY SAUCE
CHOCOLATE CAKE
BON BONS--NUTS AND RAISINS--FRUITS
CAFÉ NOIR--WATER BISCUIT--CHEESE
* * * * *
OYSTER COCKTAILS
1 tablespoon fresh grated horseradish.
1 tablespoon vinegar.
2 tablespoons lemon juice.
1 tablespoon Worcestershire Sauce.
3 tablespoons tomato catsup.
1 teaspoon salt.
Few drops Tobasco Sauce.
PROCESS: Mix ingredients in the order given. Chill thoroughly and pour
over oyster cocktails. Place six small oysters in each cocktail glass,
add sauce and serve very cold. This sauce is sufficient for six
cocktails. Oyster Cocktails may be served very attractively in tomato
cups.
CREAM OF ALMOND SOUP
2 quarts chicken or white stock.
1-1/2 tablespoons butter.
3/4 cup blanched almonds.
2 tablespoons cornstarch.
1 cup hot cream.
Salt, pepper.
Few grains nutmeg.
PROCESS: Cook the butter and flour together in a sauce-pan; add
gradually hot stock until of the consistency to pour; then add
remaining stock, let cook gently twenty minutes. Chop almonds fine,
then pound them to a paste, add to first mixture and beat until
thoroughly blended. Add hot cream and seasoning. Serve en tasse;
sprinkle each portion with finely chopped parsley.
ROAST BRACE OF DUCKS