A guide to modern cookery

Roast the duckling ‘‘ en casserole,’’ keeping it only just done. Swill with one-fifth pint of port wine; reduce to half, and add this reduced swilling-liquor to one-half pint of duckling gravy, thickened with arrowroot. 1761—CANETON ROUENNAIS A LA PRESSE Roast the duckling for twenty minutes, and send it instantly to the table, where it should be treated as follows :—Remove the legs, which are not served; carve the fillets into fine slices, laid one against the other on a lukewarm dish. Chop up the carcass and press it, sprinkling it the while with a glassful of good red wine. Collect the gravy; add thereto a few drops of brandy, and with this liquor sprinkle the slices of breast, which should have been well seasoned. Put the dish on a chafer, and thoroughly heat without allowing to boil. Serve instantly. 1762—CANETON FARCI A LA ROUENNAISE Stuff the duckling with the forcemeat given under No. 1754, and roast it before a fierce fire for from twenty-five to thirty minutes, according to its size. Send a Rouennaise sauce to the table with it. If it be served carved, remove the legs, cisel them inside, season them well with salt and pepper, and grill them. Cut the fillets into thin slices, set these on either side of a long dish, and, in the middle, place the forcemeat withdrawn from the inside. Set the grilled legs at either end of the dish. Roughly chop up the carcass and press it, sprinkling it the while with a glass of liqueur-brandy and a few drops of lemon juice. Add the collected gravy to the Rouennaise sauce; coat the slices of breast thinly with sauce, and serve what remains of the sauce separately. 1763—SALMIS DE CANETON A LA ROUENNAISE After having suppressed the clavicle, truss the duckling. Put it in a red oven, where it should only stay eight minutes, i.e., four minutes each side. If possible, let it cool for a few minutes, that it may be more easily carved. Take care, also, to wipe it, for, as a rule, the fierceness of the oven blackens it. Remove the legs; cisel them inside; season and grill them. Sprinkle a long, buttered dish with chopped shallots, kitchen salt not too finely powdered, freshly-ground pepper, nutmeg, and allspice. Cut the fillets into very thin slices lengthwise, fifteen from each fillet, and set them one against the other on the dish. Sprinkle them with the same seasoning as that lying on the dish, except for the shallots. Remove the remaining stumps of the wings, as also the small, remaining skin of the breast; season both, and set them to grill by the side of the legs. Roughly chop up the carcass; press it while sprinkling it with half a glassful of red wine, and sprinkle the slices of breast with the collected gravy. When about to serve, set a few small pieces of butter on the slices of breast; heat for a moment on the stove, and put the dish in a very hot oven, or at the salamander, that the glazing may be instantaneous. Withdraw the dish the moment the edges of the aiguillettes begin to curl, set the grilled legs at either end of the dish, the two wing-stumps, with the skin of the breast, in the middle, and serve immediately. 1764—SOUFFLE DE CANETON ROUENNAIS Poéle the duckling, and only just cook it. Raise the suprémes, and keep them hot, and cut the bones from the carcass in such a way as to imitate a case, as I described in a number of pullet recipes. With the duckling’s liver, the raw meat of another half-duckling, the white of an egg, and three oz. of raw foie gras, prepare a mousseline forcemeat. Fill the carcass with this forcemeat, shaping it so as to reconstruct the bird. Surround it with a band of strong, buttered paper, so as to avoid loss of shape, and poach gently, under cover, for twenty minutes.