A Normandy Dish.
To-Day’s Recipe.
This special recipe comes from Normandy, and is as follows: Take a young duck or goose. Make a stuffing of onion (finely chopped and slightly cooked), one large apple, one teaspoonful of sage, and half a breakfastcupful of fine breadcrumbs. Mix cooked onion, finely chopped apple (uncooked), sage and breadcrumbs, together with one tablespoonful of shredded suet, and blend with an egg. Season to taste. Place all this inside the bird. Take a deep casserole. Place in the bottom two very large chopped onions, two large apples, seasoning to taste—these will make a bed in the bottom of the casserole—two large lumps of butter and a little water. Put the duck on apples and onions: cover with greaseproof paper and the lid. Place in the oven and cook very slowly. When dishing up place all the stuffing round and serve with brown gravy.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19341205.2.140.9
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20480, 5 December 1934, Page 10
Word Count
148A Normandy Dish. Star (Christchurch), Volume LXVI, Issue 20480, 5 December 1934, Page 10
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