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Summer Dressing for Cold Chicken, Duck, Goose or Turkey

You need some good leftover poultry or meat jelly to make this properly.

Either from the leftovers from a beef roasting joint or better still from a duck you have steamed - see 'Duck Steamed & Crisp' (q.v.).

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


Summer Dressing for 6:.

3 teaspoons (15ml) Dijon Mustard

3 tablespoons; 70ml/3 fl oz - White Wine Vinegar

150ml/6 fl oz Groundnut Oil

150ml/6 fl oz Olive Oil

3 tablespoons of Duck or Beef Jelly - reserved from a roasting joint or duck steaming



1. Mix together the mustard and vinegar to form a smoot paste.

2. Whisk in all the other ingredients.

3. Season to taste with Salt & Pepper.

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