POULTRY AND GAME 115

GAME BUFFET DINNER

Roast Stuffed Ducks Pheasants en Casserole
Whole Lake Trout Venison Roast
Oyster Scallop Wild Rice Casserole Sour Cream Dressing for Trout
Cress and Orange Salad Jellied Fruit Salad, Tart Dressing

Platter of Assorted Cheeses, Crackers and Fresh Fruit with Coffee

ROAST DUCK

Stuff with a sage and onion dressing, skewer and wipe dry, place in pan with no
fat or cover, roast at 500 for one hour. For the last 15 minutes baste the duck with
the pan juices every 5 minutes. For a large dinner when | cook 10 or 12 ducks in
a pan, | find it takes 1% hours.

* * * *

In the early part of the season when the ducks are not really fat, what we do is
just take the breasts off. They are good just fried as you would chicken but | have
found another way in which you might be interested. This is really for pressed duck
but | don’t have a press, do you? This sauce is from a restaurant in Cairo for
pressed duck.

Roast duck breasts in oven at 500 for 20 minutes, transfer to chafing dish
and add:

1 tin consomme 3 dashes of Worcestershire
3 tablespoons lime juice 6 tablespoons orange marmalade
1 tablespoon curacao Salt and cayenne

4 teaspoons orange rind (grated)
Simmer for 30 minutes on top of stove, carve and serve juice with ducks.

If you should have Elk, cook it the same as beef but be sure and lard it well, in
broiling elk steaks, | have found they do not brown, so jes brush them with Kitchen
Bouquet and then treat them the same as sirloin.

In cooking Prairie Chicken, | treat them just the same as domestic ones except
| lard them well. For Partridges, | brown them on all sides in oil, then place in a
casserole, add 1 can of celery soup, 1 small onion sliced, Y2 cup milk, cover and
cook at 325 for 45 minutes; 1% teaspoon of caraway seed is a nice change.

Prairie Chicken and Partridges are both delicious done on a barbeque spit or
rotisserie. Place onion inside and wrap with bacon, brush several times with a mixture
of melted butter and soya sauce. Always season with salt after the birds have finished
cooking.

In all my cooking | use Accent, it does bring out the flavor of anything you
might prepare.

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For BREADING and STUFFING .

ALWAYS BUY

WESTON’S “Sunbeam”

PREPARED BREAD STUFFING OR BREAD CRUMBS

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