bird cuisine

duck soup à la google:

1 duck, to the cross for small onion of soup 1, cut 1 celery of stem, cut 1 apple, cut 1 carrot, cut the seedless dry grapes of the prune blood of 1 cup 8 of duck that the vinegar of 2 soup spoons softens of 4 soup spoons skims sour flour of 1 pint of the cup of salt and pepper of 1/2 to taste Couvrir the duck of roughly 4 liters of water in a kettle of 6 quarters. To add the onion, celery, apple, carrot, the grapes dry, and of prunes. To add salt and pepper to the taste. To do with cook until the meat one or the other offers, roughly 1 1-1/2 hours starting from the surplus at the low temperature. To remove the meat to thicken the suop. To combine the cream, blood, and flour together and to stir up upwards out of slightly cooled soup. To be sure that the soup is cooled or thickening will be curdled. To incite the cook during 5 minutes to thicken. To add sugar and the vinegar to the taste, a soup spoon at the same time, until you obtained the good soft and sour taste. To remove prunes and half of the dry grapes. For tending for the clear bubble. To add the meat behind inside and to be useful.