Caneton d’Aylesbury Poêle à la Menthe

Name: Caneton d’Aylesbury Poêle à la Menthe
Yield: 1 servings
Ingredients: one oz. of butter; a pinch of chopped mint; one-sixth pint of clear, veal gravy; a little lemon juice

From A guide to modern cookery, 1909

Serves 1

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

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 320. The excerpt below is the record exactly as published.

CANETON D’AYLESBURY POELE A LA MENTHE Stuff the duckling with one oz. of butter combined with a pinch of chopped mint, and poéle it. Dish it; swill the stew- pan with one-sixth pint of clear, veal gravy and a little lemon juice

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