- 2 mallard hens (or 1 chicken fryer)
- 4 large onions
- 5 stalks celery
- 1 1/2 recipes of cooked cornbread (any kind you prefer)
- 6 eggs
- 2 1/2 hamburger buns
- Salt and pepper
- 1 stick butter
Make cornbread and set aside. Boil 3 eggs and let cool. Pressure cook ducks with 1 tablespoon of salt, one quartered onion, and 2 stalks celery. After the whistle begins singing on the pressure cooker, cook for 1 hour. After the bead drops, carefully remove the ducks to a pan, leaving the broth in the pot. Shred the meat from the bones. Squeeze onion against side of pot to save the juice, then discard the onion and celery. Put top back on pressure cooker to keep the broth warm. In a large skillet, sauté 3 chopped onions, and 3-4 stalks celery in 1 stick butter until limp. Crumble cornbread and buns in a food processor. Put in very large mixing bowl. Add sautéed vegetables. Add chopped boiled eggs. Stir in some of the warm broth. Beat 3 eggs and add to the mixture. Salt mixture moderately, then pepper heavily. Add additional broth until “just before soupy.” Should take about 7-8 cups. Put in casserole dishes. Can be frozen at this point or it is ready to bake at 425 degrees until brown, about 30-45 minutes. If frozen, thaw and bake before it turns warm.
Recipe from my grandmother Lyda Roberts Madden.