DUCK 'A LA CREOLE
2 Cups Cooked duck Salt and Pepper
2 Tbsp. Lard Paprika
1 Tbsp. flour 1 1/2 Cups Bouillon
2 Tbsp. chopped Ham 2 Tbsp. Onion
1 Clove 1/4 tsp. Mace
Chopped Celery Chopped Sweet Pepper
Parsley
Melt the lard and add flour, stir in the ham. Season with salt, pepper, paprika, onion,
celery, peppers and parsley. Stir for 2 minutes, add the bouillon the clove and mace.
Simmer 1 hour. Strain the sauce and stir in the cooked duck, cut into cubes. Cook just enough longer to heat all thoroughly. Serve with rice.
ROAST QUAIL
6 Quail 6 Lg. Oysters
Several strips of Bacon Flour
Salt and Pepper Butter or Margarine
Dress, clean and truss the quail. Stuff each one with oysters. Cover breast and legs with strips of bacon. Cook in a very hot oven (400*) for 15-20 minutes, basting 3 times. Reduce heat after 15 minutes (350*). Remove strips of bacon and brush the birds with melted butter dredge with flour and place in the oven until golden brown.
RABBIT EN CASSEROLE
1 Rabbit 3 Tbsp. Lard
4 Tbsp. Flour 1 tsp. Salt
1/8 tsp. Pepper Garlic
2 C. Hot Water
Rub fryin pan with garlic. Dress and cut down the rabbit and cook in the lard in a frying pan, until golden brown. Remove the meat from the pan, stir the flour into the lard drippings, add hot water, salt and pepper and allow to boil stirring constantly. Place the meat in a baking dish, pour the gravy over it, cover closely and bake in the oven or crock pot 350*, until tender.
ROAST GOOSE WITH BAKED APPLE
1 8lb Goose 1 tsp. Salt
2 C. Bread Crumbs Pinch of Pepper
1 Chopped Onion 6-8 apples
2 Tbsp. Lard 1/4 C. Brown Sugar
1/4 tsp. Sage 3 Sweet Potatoes
Make stuffing by mixing bread crumbs, onion, lard, sage, salt and pepper. Clean and wash goose thoroughly, stuff and sew the neck and back. Roast for 15 minutes at 450* then reduce heat to 350* for 3 hours. Wash and core 6-8 apples; sprinkle with brown sugar, stuff with seasoned and mashed sweet potatoes; bake until tender and serve hot with goose.
