Terrine de Caneton Rouennais à la Gelée

Ingredients

• three oz. of fat bacon
• three oz. of butter
• six fine ducks’ livers
• a glassful of brandy
• two-thirds pint of excellent aspic

Method

1. 1

   Heat the bacon and butter in a frying-pan.

2. 2

   Toss the seasoned ducks’ livers in the fat, cool, and rub through a sieve.

3. 3

   Bone the duckling, stuff it with the liver mixture, truss, and place in a terrine.

4. 4

   Sprinkle with brandy, cover with bacon, and cook in a bain-marie for 40 minutes.

5. 5

   Prepare aspic with the carcass and veal stock, cover the duckling with it, and let cool.

6. 6

   Remove grease before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 324. The excerpt below is the record exactly as published.

TERRINE DE CANETON ROUENNAIS A LA GELEE First prepare the following forcemeat:—Heat three oz. of fat bacon, cut into small dice, and three oz. of butter in a frying-pan. Throw six fine ducks’ livers (seasoned with salt and pepper, and sprinkled with a pinch of powdered thyme, bay-leaf, and half an onion chopped) into this fat. Toss them — over a fierce fire, just long enough to heat them; leave them to cool, and rub them through a sieve. 4 Bone the breast of a Rouen duckling and its back as far as the region of the legs, and suppress the tail. Stuff it with the preparation given above; truss as for an entrée, and put POULTRY 563 it in a terrine just large enough to hold it. Sprinkle it with a glassful of brandy; cover with a slice of bacon, and cook it in the bain-marie, in the oven, and under cover for forty minutes. With the carcass and some strong veal stock, prepare two- thirds pint of excellent aspi

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