Jean Paul Bonnet
(Hotel of the Pediment, in Itsasu)
you proposes the following receipt.
- To envisage 4 aglets of duck and a dozen cherries by
nobody.
In a frying pan, to make highly jump the meat in duck grease until it
turns pink, then to withdraw it.
In the same stove, to add shallots, in small quantity, finely chopped.
When they are transparent, to degrease, thaw in Oporto, and to make
return in a content decanard. To throw cherries -
xapata is appropriate best, to add a kirsch feature, and napper the
aglets with this preparation.