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Ballotines De Caneton

Name: Ballotines De Caneton
Yield: 1 servings
Ingredients: the duckling; half its weight of veal; one-half oz. of salt; the yolks of four eggs; three oz. of gratin foie-gras forcemeat; three oz. of chopped mushrooms

From A guide to modern cookery, 1909

Serves 1

Serve with a garnish of turnips, peas, olives, or sauerkraut.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

732Calories

75 gProtein

4 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories732 kcal

Protein75 g

Carbohydrates4.2 g

Fiber0.9 g

Sugars2.4 g

Total Fat44 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol949 mg

Sodium5990 mg

Potassium1314 mg

Calcium155 mg

Iron6.5 mg

Magnesium90 mg

Phosphorus964 mg

Zinc10 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D4.3 mcg

Vitamin C2.5 mg

Vitamin A333 mcg

Vitamin E2.9 mg

Vitamin K2 mcg

Vitamin B61.4 mg

Vitamin B124.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)21 mg

Folate141 mcg

Choline610 mg

Caffeine0 mg

Water408 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 322. The excerpt below is the record exactly as published.

BALLOTINES DE CANETON Bone the duckling, and completely clear the bones of all meat. Remove all tendons from the latter, and chop it, together with half its weight of veal, as much fresh pork fat, a third as much panada (No. 190), the yolks of four eggs, one-half oz. of salt, and a little pepper and nutmeg. Pound; rub through a sieve, and mix with this forcemeat, three oz. of gratin foie-gras forcemeat and three oz. of chopped mushrooms

Cook this with the app: pantry check, scaling, and the assistant.