Chapter XVI · Poultry (Volaille) · No. 1937
1937—Sarcelles (Teal)
Birds of this class are mostly served roasted.
They may, however, be used in preparing excellent Salmis, which may be made after “Salmis de Faisan” (No. 1847) or after “Salmis à la Rouennaise” (No. 1763).
They may also be prepared after all the recipes of “Caneton à la Rouennaise.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1937, p. 604. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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