Caneton a la Crapaudine

Ingredients

• 1 duckling
• 3 tablespoonfuls sweet oil
• a bouquet garni (parsley, bay-leaf, thyme, and clove)
• the juice of half a lemon
• pepper
• salt
• 1 fried bread croute
• 1 oz. butter
• 1/2 oz. flour
• the juice of half an orange
• 1 pint good stock

Method

1. 1

   Draw and singe the duckling, slit it open by cutting it through the back, cut off the wings, and use with giblets.

2. 2

   Rub the duckling all over with oil, sprinkle over with lemon-juice, season lightly with pepper and salt, run a couple of skewers through the breast to keep it flat, and let it lie on a deep dish for an hour or two.

3. 3

   Place the bouquet of herbs under the bird, pour over remainder of the oil, and keep covered.

4. 4

   Put the whole in a deep saute-pan, cover with a piece of buttered paper, and cook in a rather quick oven from twenty-five to thirty-five minutes.

5. 5

   Baste frequently, and dress it on a croute of fried bread when done.

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.

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. Arrange the mirepoix in a braising-pan (copper, or fireproof earthenware), 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. Place it in the oven for fifteen minutes, then take up, and cut the duckling into small joints. 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. Dress the duckling on a croute of fried bread on a dish, and keep hot. While the cooking of the duckling goes on saute (toss) the beetroot, cut into Julienne shapes (strips) in butter, season to taste, and surround the dish with this. Strain the sauce, remove the fat, add the cream, and let reduce to the desired consistency. Pour some of the sauce over the dish and serve the remainder in a sauce-boat. ENTREES OF POOL TRY, ETC. ( HOT DISHES) 329 917. Caneton a la Crapaudine.—l duckling, 3 tablespoon- fuls sweet oil, a bouquet garni ( parsley , bay-leaf, thyme, and clove), the juice of half a lemon, pepper and salt, 1 fried bread croute. For the sauce : The giblets of the duckling, 1 oz. butter, ^ oz. flour, the juice of half an orange, 1 pint good stock

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