Rub some flour and oil over a couple of DUCKs, and brown them in the oven for a short time. Mix together a cup of Chablis wine and a cup of BROTH, season with pepper and salt; braise the DUCKs till they are tender. Chop some mushrooms, chives, and parsley; mix these in the BROTH in which the DUCKs were braised. Put the DUCKs to keep warm before the fire whilst the Sauce ‘reduces.’ Dredge in a very little flour, and send up the DUCKs with the Sauce round them.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)