Caneton Molière

Ingredients

• one lb. of gratin foie-gras forcemeat
• two-thirds lb. of good sausage-meat
• two rows of truffles

Method

1. 1

   Bone the duckling and stuff it with foie-gras forcemeat and sausage-meat, placing truffles in the middle.

2. 2

   Sew up the skin, wrap in a serviette, and poach in stock made from the carcass.

3. 3

   Glaze with strained stock and prepare a Madeira sauce with sliced truffles.

4. 4

   Dish the duckling and coat with the sauce.

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 MOLIERE Bone the duckling, and stuff it with one lb. of gratin foie- gras forcemeat, combined with two-thirds lb. of good sausage- meat. Set two rows of truffles

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