Pate Chaud De Caneton
From A guide to modern cookery, 1909
Serves 6
Serve Madeira sauce separately.
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 321. The excerpt below is the record exactly as published.
PATE CHAUD DE CANETON Roast the duckling, keeping it somewhat underdone, and cut the whole of the breast into long collops or very thin slices. Line a buttered Charlotte mould with short paste, and cover the whole of the inside with a layer of gratin forcemeat (No. 202), combined with four tablespoonfuls of very reduced half-glaze sauce per one and two-thirds lb. of forcemeat
Cook this with the app: pantry check, scaling, and the assistant.