Original Recipe Card
Ingredients
- Duck and Stuffing
- 1 Tablespoonful Butter
- 2 Tablespoonfuls Flour
- 1 Teacupful of Brown Stock
- Salt and Pepper
- Celery Extract
- Cracker Crumbs
- 1 Quart Chestnuts
Instructions
- Take the remains of a duck and the stuffing and mince them fine.
- Boil the chestnuts until tender and pass them through the meat chopper.
- Blend the butter with the flour.
- Add the brown stock and cook until it begins to thicken.
- Season with one teaspoonful of salt, one-third of a teaspoonful of pepper and a few drops of celery extract.
- Butter a baking dish and put in a layer of the duck.
- Cover with the sauce, then a layer of the chestnuts and so on until the dish is nearly full.
- Cover the top with cracker crumbs and bits of butter.
- Bake for half an hour and serve immediately.