Caneton Aux Petits Pois

Ingredients

• six oz. of salted breast of pork
• fifteen small onions
• one-half pint of thin, half-glaze sauce
• one and one-half pints of fresh peas
• one faggot

Method

1. 1

   Brown the pork and onions in butter, then drain.

2. 2

   Fry the duckling in the same butter, remove the butter, and add brown stock, half-glaze sauce, peas, faggot, pork, and onions.

3. 3

   Complete cooking gently.

4. 4

   Dish the duckling and cover with garnish and sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 321. The excerpt below is the record exactly as published.

CANETON AUX PETITS POIS Brown in butter six oz. of salted breast of pork, cut into large dice and blanched, and fifteen small onions.. Drain the pork and the onions, and set the duckling to fry in the same butter. When it is well coloured, remove the butter; swill with a little brown stock, and add one-half pint of thin, half- glaze sauce, one and one-half pints of fresh peas, one faggot

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