Mousselines de Caneton a la Moresco

Ingredients

• I small duckling
• 2 hard-boiled yolks of egg
• I gill bechamel or veloute sauce
• seasoning
• i dessert-spoonful meat glaze
• i pint cooked green peas
• 2-3 table-spoonfuls cream
• 2 oz. cooked ham
• i| gills aspic
• cold cucumber sauce (see Sauces)

Method

1. 1

   Truss and braise the duckling, skin it while warm, mince the ham, and pound both in a mortar.

2. 2

   Incorporate egg yolks, cream, and a gill of peas, season, and rub through a sieve.

3. 3

   Work in half a gill of aspic and the white sauce.

4. 4

   Mask moulds with aspic, decorate with peas, fill with mixture, and chill.

5. 5

   Serve with cold cucumber sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 62. The excerpt below is the record exactly as published.

Mousselines de Caneton a la Moresco (Cold). (Mousselines of Duckling with Green Peas.) I small duckling, 2 hard-boiled yolks of egg, \ giU bechamel or veloute sauce, seasoning, i dessert-spoonful meat glaze, i pint cooked green peas, 2-3 table-spoonfuls cream, 2 oz. cooked ham, i| gills aspic, cold cucumber sauce (see Sauces)

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