Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-01-11

within the limits of the supplies avail
In the menus. Here is a still create
80 there was much speculation
dinner until Leonard, the chef OF
the week, announced:
Duck Soup
Roast Duck NTH Oranges
Small BrotDned Potatoes
Sapory Green Beans
EndiDe Nth Duck LiDer
Shredded Fresh Pineapple
Coffee
True to purely male cooking, here
Is a menu which combines plentiful
wholesomeness, a flare for the un-
usual, with the main course pro-
viding the climax and then tapering
rapidly to a simple but satisfying
close. Rarely do you find an anna
teur male chef building his dinner
I'D to a rich dessert. This dinner
is typically mannish.
Leonard explained to me that his
duck soup was made by preparing
broth from the feet and other side
lines" adding a couple of cans of
good chicken broth for volume and
then going ahead as for chicken
rice soup. What he wanted was to
capitalize the name duck SOUP"
which so many people speak of but
so few have eaten.
Leonard was centering his efforts
on his masterpiece of the duck and
orange, which is a grand dish. His
small, Drowned potatoes were Sc
lected for simplicity. His savory
green beans are very easy to pre-
pare, but not known to most Amer
leans. For this dish one requires q
small package of dry "savory," an
herb which may be found in any
good food market. The green string
beans are cooked tender in sailed
water (as little water as possible) :,
Then using a bit Of the broth q light
cream sauce Is made In which few
pinches of savory are added. Then
this savory cream sauce is poured
over the beans and beans and sauce
are reheated together just before
serving. (Better try this dish on
yourselves to establish your taste
requirements for the herb-very
fine with couple Of trials)
For the salad, the nvers Of the
two ducks, augmented by an extra
couple of livers from the shop, are
cooked and then mashed and sea-
soned with onion Juice, salt, pepper,
moistened with a little broth to
make a pate" The mixture is then
packed down into q cup, allowed to
get cold, until wanted. A bunch
of endive, split in halves, is placed
on each plate, shallow spoonfuls
of pate" put on top, and the whole
covered with French dressing.
Now, for the creation. of duck and
orange, and well worth working on.
For eight people, find two ducks Of
5 to 6 pounds each. Get them ready
for roasting and then salt and
pepper inside and out. With a
sharp fork prick the skin In several
places to let excess fat ooze out in
the roasting and then put In roast
ing pan in hot oven (about 500 de-
grees) for Is minutes. Pour the fat
from the pan and prick the surface
In new places. Return to oven for
another 10 minutes or so. Pour of
fat again. Return to oven. Add
half pint Of boiling water and lower
the heat to about $50 degrees. Con-
tinue roasting for two hours at $50,
basting often.
Remove ducks and keep warm.
Pour gravy into bowl and skim of
the fat. There should now be about
4 cups of gravy left. Here is where
the fun begins: Using level tea
spoons flour, thicken the gravy and
retain in saucepan. Now in little
skillet place rounded tablespoons
sugar and heat to caramelize. Then
stir in tablespoons of mild cider
vinegar or lemon juice. Now CRATE
2 tablespoons of rind from an
orange. Then squeeze the orange
and get a cup of orange Juice
(strained). Add the orange juice
to the sauce mixture and heat
quickly to the boiling point. Add
the grated orange rind. With the
ducks on a hot platter pour some
of the sauce ever them, garnish
the platter with slices of orange.
Retain balance of sauce in a sauce
dish to serve separately.
Have the Drowned potatoes and
savory beans ready to serve, dim
the room lights. light soft candles
and present the duck.