The domestic duck is most used in alimentation. The Rouen duck is world renowned. There are over 40 dif- ferent varieties of wild ducks. (See game for prepara¬ tion). The wild duck is of medium digestion, a little heating perhaps, but can be modified by its culinary preparation. The patties of Amiens, tureen of Nerac, and Toulouse are made of duck’s liver. Choose only young ducks, or ducklings from 6 weeks to 6 months. The Rouennaise smother the ducks, so the blood will stay inside, they are then roasted and eaten rare. The Nantaise eat them well cooked, braised or roasted. (See abbreviations — head of Chicken) Aiguillette, Roast, carved breast in aiguillette divers garnishings and sauce. Anglaise, Stuffed English style, roasted, served w. apple sa. (See Goose). Bigarade, Braised, orange and lemon peel, cut' in jul. orange juice, garnished with quartered oranges. — 294 — POULTRY Braise ou Danube, Braised, gar. w. mu. olives, cepe chestnuts, etc., or divers stuf. Chipolata, Braised, chipolata garnishings (See chicken). Cocotte, In cocotte. “Same Chicken”. Coquilles In shell with border, divers styles. Cromesquis, Salpicon of duck, rolled in caul, dipped in batter, fried, divers sauce. Croquettes, Salpicon of duck, breaded and fried divers garnishings and sauce. Danoise, Stuffed w. apples and raisins, roast, garnish w. baked apples in quarters, thick gravy. Dauphinoise, Braised, garnish w. small onions and ches- nuts, thick gravy. En Chemise, Stuf. Put. in bladder Po. 1 hour. Divers sa. and gar. Grille, Split, broiled, divers garnishings. Menthe, Braised or roasted, mint sauce. Moliere, Boneless, stuffed w. gratin, chicken force-meat and truf., braised Mad.-sa. w truf. Mousse, (See “Volaille” under head of “Forcemeat” also under head fo Timbales and Mousseline.) Navet, Braised w. glazed turnips, th. gravy. Nivernaise, Braised, gar. w. glazed turned carrots, thick gravy Olives, Braised w. pitted olives, w. or without stuffing, thick, Madera sauce. Orange,, Roasted or braised, quarters of oranges around, gravy with orange juice, Pate, (See “Volaille” under head of “Patties”, “Vol-au- Vent”, or Pie.) Presse, Roast rear, take off Supreme, press carcass: serve the extracted juice with the supreme. Rouennai- se sauce. Quenelles, (See fo-meat, also same under head of “Tim¬ bales and Mousselines.”) Roti, Roast, with gravy. Stuffed. Divers style. Rouennaise, Stuffed w. chopped liver and shallots, roast rear, Rouennaise sauce. (See Presse). Salmis, Roast, carved, salmis s. w. mu. truf. Savoyarde, Braised, w. cepes, chestnuts, pounded to¬ matoes, thick gravy. — 295 — GANCEL’S CULINARY ENCYCLOPEDIA Supreme Breast or wings, divers styles. (See ch. wing.) Terrine, In Tureen, hot or cold. Divers style. Timbale, (See “Volaille” under head of fo-meat and “Mousseline.”) Vol-au-Vent, (See “Volaille” under head of “Patties.”) GOOSE (Oie) The goose is very highly esteemed for the liver. Choose a goose between 8 and 12 months old. Geese that are fattened especially for the liver, to make foie gras, have no value whatever in any other culinary preparations and are only edible when put into conserve. (See Geese Confit.) Allemande, Stuf. w. sliced apples saute w. butter mix. w. muscat raisins, cinamon. Roasted. Alsacienne, Stuf. w. pork forcemeat, braised, gar. w. choucroute th. puree of fo-gras.

AI-modernized reading of the original text

The domestic duck is most used in alimentation. The Rouen duck is world renowned. There are over 40 different varieties of wild ducks. (See game for prepara¬ tion). The wild duck is of medium digestion, a little heating perhaps, but can be modified by its culinary preparation. The patties of Amiens, tureen of Nerac, and Toulouse are made of duck’s liver. Choose only young ducks, or ducklings from 6 weeks to 6 months. The Rouennaise smother the ducks, so the blood will stay inside, they are then roasted and eaten rare. The Nantaise eat them well cooked, braised or roasted. (See abbreviations — head of Chicken) Aiguillette, Roast, carved breast in aiguillette divers garnishings and sauce. Anglaise, Stuffed English style, roasted, served w. apple sa. (See Goose). Bigarade, Braised, orange and lemon peel, cut in julienne. orange juice, garnished with quartered oranges. Braise ou Danube, Braised, gar. w. mu. olives, cepe chestnuts, etc., or divers stuf. Chipolata, Braised, chipolata garnishings (See chicken). Cocotte, In cocotte. “Same Chicken”. Coquilles In shell with border, divers styles. Cromesquis, Salpicon of duck, rolled in caul, dipped in batter, fried, divers sauce. Croquettes, Salpicon of duck, breaded and fried divers garnishings and sauce. Danoise, Stuffed w. apples and raisins, roast, garnish w. baked apples in quarters, thick gravy. Dauphinoise, Braised, garnish w. small onions and chesnuts, thick gravy. En Chemise, Stuf. Put. in bladder Po. 1 hour. Divers sa. and gar. Grille, Split, broiled, divers garnishings. Menthe, Braised or roasted, mint sauce. Moliere, Boneless, stuffed w. gratin, chicken force-meat and truf., braised Mad.-sa. w truf. Mousse, (See “Volaille” under head of “Forcemeat” also under head fo Timbales and Mousseline.) Navet, Braised w. glazed turnips, th. gravy. Nivernaise, Braised, gar. w. glazed turned carrots, thick gravy Olives, Braised w. pitted olives, w. or without stuffing, thick, Madera sauce. Orange,, Roasted or braised, quarters of oranges around, gravy with orange juice, Pate, (See “Volaille” under head of “Patties”, “Vol-au- Vent”, or Pie.) Presse, Roast rear, take off Supreme, press carcass: serve the extracted juice with the supreme. Rouennaise sauce. Quenelles, (See fo-meat, also same under head of “Tim¬ bales and Mousselines.”) Roti, Roast, with gravy. Stuffed. Divers style. Rouennaise, Stuffed w. chopped liver and shallots, roast rear, Rouennaise sauce. (See Presse). Salmis, Roast, carved, salmis s. w. mu. truf. Savoyarde, Braised, w. cepes, chestnuts, pounded to¬ matoes, thick gravy. Supreme Breast or wings, divers styles. (See ch. wing.) Terrine, In Tureen, hot or cold. Divers style. Timbale, (See “Volaille” under head of fo-meat and “Mousseline.”) Vol-au-Vent, (See “Volaille” under head of “Patties.”) GOOSE (Oie) The goose is very highly esteemed for the liver. Choose a goose between 8 and 12 months old. Geese that are fattened especially for the liver, to make foie gras, have no value whatever in any other culinary preparations and are only edible when put into conserve. (See Geese Confit.) Allemande, Stuf. w. sliced apples saute w. butter mix. w. muscat raisins, cinamon. Roasted. Alsacienne, Stuf. w. pork forcemeat, braised, gar. w. choucroute th. puree of fo-gras.

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