1937—Sarcelles (Teal)

Birds of this class are mostly served roasted.

They may, however, be used in preparing excellent Salmis, which may be made after “Salmis de Faisan” (No. 1847, Salmis de Faisan) or after “Salmis à la Rouennaise” (No. 1763, Salmis De Caneton à la Rouennaise).

They may also be prepared after all the recipes of “Caneton à la Rouennaise.”