Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Roasted duck

Roasted duck

Roasted duck

Roasted duck with apples

155 duck, fat 5, butter 5, 185 apples, sugar 1.
Prepared for roasting poultry season with salt inside and out, put on a baking tray with the breast down, sprinkle with fat, for fat duck with hot water and put into the oven.During roasting, turn the duck periodically, pour the fat out of her juice.
Cooked poultry to shift into another bowl and drain the fat from the sheet, leaving the juice. Baking tray put on the stove, pour the broth and boil. Thus obtained juice strain.
Apples (better varieties 'Antonovka'), peeled, cut into two or four pieces and remove the seed pods. Apples lay on a greased baking sheet or in a saucepan, sprinkle with sugar and bake in the ovens.
When serving on a platter or plate to put a roast duck, garnish with baked apples and pour the meat juice and oil.

Roasted duck with turnips

Duck 155, 5 fat, butter 10, 125 turnip, onion seedling 30, 10 white wine, celery with spices, greens.
Roast duck carcass cut into portions. Transfer to another bowl, put around the turnips, cut into slices and onions seedling, fried in fat.
Pour the juice obtained after roasting ducks (40-50 g), add dry white wine, a bunch of celery with spices (10 portions - cloves and pepper for 3-4 grain, 1 g. of cinnamon, bay leaf 1 pcs.). Then close the bowl with a lid, put on a little fire and cook until ready.
Before serving, remove the herbs and spices. Duck with vegetables and juice, put on a platter, sprinkle with oil and sprinkle with herbs.

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