Caneton a la Cain ha ce res

Ingredients

• 1 duckling, trussed for braising
• a mirepoix, consisting of bacon, carrot, onion, bay-leaf and herbs
• 1 tablespoonful sour cream
• 1 oz. butter
• 1 large cooked beetroot
• 1 gill tomato sauce (No. 271)
• 1 gill Espagnole sauce (No. 236)
• salt
• pepper
• paprika

Method

1. 1

   Arrange the mirepoix in a braising-pan, fry it a light brown, place in the duckling, and cook over a brisk fire till the outside of the bird has acquired a golden colour.

2. 2

   Place it in the oven for fifteen minutes, then take up, and cut the duckling into small joints.

3. 3

   Put the carcass and joints into the pan, add the tomato and Espagnole sauces, season to taste, and let simmer gently for about twenty minutes.

4. 4

   Dress the duckling on a croute of fried bread on a dish, and keep hot.

5. 5

   While the cooking of the duckling goes on, sauté the beetroot in butter, season to taste, and surround the dish with this.

6. 6

   Strain the sauce, remove the fat, add the cream, and let reduce to the desired consistency.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 270. The excerpt below is the record exactly as published.

Ca neton a la Cain ha ce res. — 1 duckling, trussed for braising, a mirepoix, consisting of bacon, carrot, onion, bay-leaf and herbs, 1 tablespoonful sour cream, 1 oz. butter, 1 large cooked beetroot, 1 gill tomato sauce (No. 271), 1 gill Espagnole sauce (No. 236), salt and pepper, paprika

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