Text 2296, 108 rader
Skriven 2010-10-02 11:11:30 av DAVE DRUM (1:123/140)
Ärende: Happy Birthday Groucho
==============================
Born this day 1890. Snuffed it 19 August 1977.

You gave me many enjoyable moments.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Duck Soup
 Categories: Game, Soups, Vegetables
      Yield: 8 servings

MMMMM--------------------------STOCK--------------------------------
      8    (to 10) duck carcasses; more
           - bodies equals more flavour
      2 lg Carrots; chopped
      3    Celery ribs; chopped
      1 lg Yellow onion; chopped
      6 cl Garlic; peeled
           Pan spray
           Cheap red wine
           Cold water
      1 tb Black peppercorns
           Bouquet garni; a bunch of
           - herbs tied together with
           - string

MMMMM---------------------------SOUP--------------------------------
  1 1/2 c  Carrot; peeled, diced
  1 1/2 c  Celery; diced
      1 c  Yellow onion; peeled, diced
      2 c  Cooked smoked sausage; diced
      3 c  Small mushrooms; whole
      2 c  Cooked barley

  Place duck carcasses and next four ingredients in a large
  roasting pan. Spray contents with pan spray. Place in a
  preheated 400øF/205øC oven for 1 1/2 hours, turning contents
  every 20 minutes until evenly browned. Add contents of the
  pan to a large stock pot. Pour some wine into the roasting
  pan to loosen any bits stuck to the pan. Pour liquid and
  loosened bits into the stock pot. Pour 2 cups of red wine
  into stock pot and enough water to just cover contents of
  the pot. Add peppercorns and bouquet garni. Simmer,
  uncovered over low heat for 6 - 8 hours, making sure that
  you keep enough liquid in the pot to just cover contents.

  Cool to room temperature and pour contents through a
  colander covered with cheesecloth. Discard stuff in
  colander. Transfer liquid (stock) to a medium stock pot. Add
  soup contents to stock and simmer over medium heat until
  carrots are just soft. Serve in bowls topped with cheese or
  croutons or both.

  Recipe by: Sportingchef

  From: http://www.huntfishcook.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Domestic Duck Soup
 Categories: Poultry, Soups, Vegetables
      Yield: 12 servings

      1    Duck carcass
     15 oz Can stewed chopped tomatoes
      3    Celery ribs; sliced 1/4"
      1 lg Yellow onion; chopped
      1 c  Lentils
           Fresh rosemary
           Garlic & Kosher salt
           Oregano
      2    (or 3) Turkish bay leaves
           Black pepper
           Dried basil; crumbled
      1 ga (4 l) water

  Boil duck carcass in about water for 1 to 1 1/2 hours.
  
  Remove carcass by draining the broth over a colander and
  catching the bones and meat in it.

  Remove bones from meat, and set meat aside.

  Place broth back into pot.

  Chop and add vegetables and spices to broth. While the
  vegetables are cooking on low-med, chop the pieces of
  duck, and return to soup.

  Simmer for about an hour. Don't overcook or it will be
  mushy.
 
  From: http://www.grouprecipes.com

  Uncle Dirty Dave's Archives

MMMMM


History does not record anywhere at any time a religion that has any
rational basis. Religion is a crutch for people not strong enough to stand
up to the unknown without help. But, like dandruff, most people do have a
religion and spend time and money on it and seem to derive considerable
pleasure from fiddling with it. -- Robert Heinlein (1907 - 1988)
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