No. 1079 — Boiled Duck Stuffed with Noodles and Dried Mushrooms
English historical translation of Molokhovets recipe No. 1079 from the 1901 Russian cookbook, retaining original methods and measures.
Split a duck along its back and carefully remove the backbone. Salt and season with ¼ teaspoon of crushed allspice and black pepper and two crushed cloves.
Make homemade noodles and boil them in salted water. Drain, add two egg yolks, several cooked, finely shredded dried porcini mushrooms and a spoonful of butter. Salt and mix.
Stuff the duck with the noodle mixture and sew closed.
Place in a saucepan, cover with mushroom broth, add root vegetables and boil until tender.
Cut into portions, arrange on a dish and pour over a sauce of 2½ glasses of duck broth, ½–1½ glasses of sour cream, flour, one spoonful of butter and chopped boiled mushrooms, all brought to the boil.
To provide
2½ Russian pounds of duck and salt Allspice, black pepper and 2 cloves 1 carrot, ½ parsley root and ½ celery root ½ leek and 1 onion 2–3 bay leaves 10–15 allspice berries and salt | ⅛ Russian pound of dried porcini 1½ spoonfuls of butter and ¾ glass of flour ½–1½ glasses of sour cream For noodles: 1½ glasses (½ Russian pound) of flour and 1 egg |