Filets de Caneton

Ingredients

• a large-sized duckling
• season with pepper and salt
• a small bouquet garni
• half a pint of Madeira sauce
• a tablespoonful of tomato sauce
• a few slices of onion

Method

1. 1

   Remove the backbone from the duckling, spread veal forcemeat inside, add ham, tie up, and place in a saute-pan with bacon, bouquet garni, and onion.

2. 2

   Season, moisten with stock, and roast in a moderate oven for about an hour.

3. 3

   After cooking, remove bacon and onion, add Madeira and tomato sauce, simmer, strain, and serve with the duckling cut into slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 271. The excerpt below is the record exactly as published.

Filets de Caneton fa eel d la Legumiere. — Remove the backbone from a large-sized duckling, lay it out flat, and take out the other bones ; have ready some veal forcemeat (No. 402), spread the stuffing over every hollow place of the interior, lay a few strips of raw ham in between the forcemeat, tie or sew up the duckling with strings. Put a few slices of bacon at the bottom of a deep saute-pan, together with a small bouquet garni (No. 2) and a few slices of onion ; lay the duckling in the pan, season with pepper and salt, moisten with a little stock, and put it in a moderate oven for about an hour or more until tender, basting it from time to time ; take it up, and keep warm. Take out the bacon and onion from the saute-pan, add half a pint of Madeira sauce (No. 237 a) and a tablespoonful of tomato sauce

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