Pate Chaud de Caneton

Ingredients

• a very good duckling
• half a pound of fresh fat bacon
• half a pound of calves’ liver
• half a pound of fillet of veal
• two ounces of mushrooms
• two ounces of truffles
• four eggs
• two good tablespoonfuls of brown sauce
• a good short rich crust

Method

1. 1

   Roast the duckling and cut the breast into thin slices.

2. 2

   Line a deep pie dish with bacon, then add a layer of forcemeat made from bacon, liver, veal, mushrooms, truffles, shallot, thyme, and bay leaf, moistened with Madeira.

3. 3

   Layer the forcemeat and duck fillets, topping with gravy essence and bacon.

4. 4

   Cover with crust and bake until hot.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 32. The excerpt below is the record exactly as published.

PATE CHAUD DE CANETON ROAST a very good duckling, keeping it some- what underdone. Cut the breast into very thin slices and line a deep piedish with thin strips of bacon, then a thick layer of forcemeat combined with a little very good essence of gravy. Make the forcemeat as follows : — Put into a saucepan one ounce of very hot fat or butter, half a pound of fresh fat bacon cut into little cubes and brow’ned in the hot butter. Remove the bacon, and into the same pan add, also cut into pieces, half a pound of calves’ liver, half a pound of fillet of veal, salt, pepper, two ounces of 92 POULTRY AND GAME DISHES mushi’ooms, two ounces of truffles, a little shallot, thyme and bay leaf. Fry all these together and moisten with a glass of Madeira. Pound the meat, add any gravy which may remain in the pan, also a little butter, four eggs cut into pieces, and two good tablespoonfuls of brown sauce. Pound all this well, and pass through a coarse wire sieve. Place a thick layer of this forcemeat in the piedish, and arrange on it the fillets of duck, with a little cooked sliced mushroom and a few slices of truffle. Fill up the dish in this way with alternate layers of the forcemeat and duck, placing on the top of all a little good gravy essence and some very thin strips of bacon. Cover with a good short rich crust

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