Line a timbale-mould with ordinary patty paste, and cover
the inside all over with slices of larding bacon. Just in the
middle set a fresh foie gras, seasoned with salt, pepper, and
allspice; surround it with quails stuffed with a piece of truffle,
and set upright with their breasts against the slices of bacon.
Fill up the mould with whole, raw, and peeled truffles; cover
the whole with a round slice of the same bacon; cover the
timbale with a layer of paste, well sealed down round the
edges; make a slit in the top for the escape of steam, and bake
in a good, moderate oven for one and one-quarter hours.
On withdrawing the timbale from the oven, pour into it
some succulent veal stock, flavoured with Madeira, and suffi-
ciently gelatinous to form a nice jelly.
Keep the timbale in the cool for one or two days before
serving it.
Ducks AND DUCKLINGS (CANARDS ET CANETONS)
Three varieties of the duck family are recognised in cookery,
viz., the Nantes duck, the Rouen duck, and the different kinds
of wild duck. The latter are generally used for roasts and in
salmis.
The Rouen duck is also served more often as a roast than
as an entrée. The characteristic trait of its preparation lies
in its being kept very underdone, and it is very rarely braised.
It is killed by suffocation, and not by bleeding, which is the
usual mode of killing other birds.
The Nantes duck, which is similar to the Aylesbury one, is
not so fleshy as the Rouen duck, and may be roasted, poéled,
or braised.
1745—CANETON NANTAIS A LA CHOUCROOTE
Take a piece of manied butter the size of an egg, and insert
it into the duckling with chopped parsley and shallots. Truss
the bird as for an entrée; brown it in the oven, and put it in
a stewpan already lined for braising.
Moisten, just enough to cover, with white veal stock and
Rhine wine (in the proportion of two-thirds of the former to
one-third of the latter), or ordinary good white wine, and
braise slowly until cooking is completed.
a
POULTRY 555
Meanwhile, braise in the usual way two lbs. of sauerkraut
with one-half Ib. of salted breast of pork.
When it is three-parts done, drain it, and complete its
cooking with one-third pint of veal gravy and one-sixth pint
of white wine✪ Caneton Nantaise à la Choucroute, until this moistening is completely reduced.
Set the sauerkraut in a border round a dish, and surround
it with the pork cut into small rectangles. Place the carved
duck in the centre, and coat it moderately with half-glaze sauce
combined with the reduced braising-liquor. Send the remains
of this sauce separately.
1746—CANETON D’AYLESBURY POELE A LA MENTHE
Stuff the duckling with one oz. of butter combined with a
pinch of chopped mint, and poéle it. Dish it; swill the stew-
pan with one-sixth pint of clear, veal gravy and a little lemon
juice✪ Caneton d’Aylesbury Poêle à la Menthe; strain, add a pinch of chopped mint, and pour this sauce
over the duckling.
1747—CANETON MOLIERE
Bone the duckling, and stuff it with one lb. of gratin foie-
gras forcemeat, combined with two-thirds lb. of good sausage-
meat. Set two rows of truffles✪ Caneton Molière in the middle of the thickest part
of the forcemeat, lengthwise, along the duckling. Reconstruct ;
sew up the skin, wrap in a serviette, after the manner of a
galantine, and poach in a stock made from the carcass.
Glaze the duckling with some of this stock, strained, cleared
of all grease, and reduced. With what remains prepare a
Madeira sauce, and add thereto two oz. of sliced truffles.
Dish the duckling, after having removed all stitches from
it, and coat it with this sauce.
1748—CANETON BRAISE AUX NAVETS
Brown the duckling well in butter, and withdraw it from
the saucepan.
Drain away the butter; swill with a little white wine; add
two-thirds pint of brown stock, as much Espagnole, and a
faggot; return the duck to this sauce, and braise gently. ✪ Caneton Braise Aux Navets
Page 320 · 4 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Line a timbale-mould with ordinary patty paste, and cover the inside all over with slices of larding bacon. Just in the middle set a fresh foie gras, seasoned with salt, pepper, and allspice; surround it with quails stuffed with a piece of truffle, and set upright with their breasts against the slices of bacon. Fill up the mould with whole, raw, and peeled truffles; cover the whole with a round slice of the same bacon; cover the timbale with a layer of paste, well sealed down round the edges; make a slit in the top for the escape of steam, and bake in a good, moderate oven for one and one-quarter hours.
On withdrawing the timbale from the oven, pour into it some succulent veal stock, flavoured with Madeira, and sufficiently gelatinous to form a nice jelly.
Keep the timbale in the cool for one or two days before serving it.
Ducks AND DUCKLINGS (CANARDS ET CANETONS)
Three varieties of the duck family are recognised in cookery, viz., the Nantes duck, the Rouen duck, and the different kinds of wild duck. The latter are generally used for roasts and in salmis.
The Rouen duck is also served more often as a roast than as an entrée. The characteristic trait of its preparation lies in its being kept very underdone, and it is very rarely braised. It is killed by suffocation, and not by bleeding, which is the usual mode of killing other birds.
The Nantes duck, which is similar to the Aylesbury one, is not so fleshy as the Rouen duck, and may be roasted, poéled, or braised. 1745—CANETON NANTAIS A LA CHOUCROOTE
Take a piece of manied butter the size of an egg, and insert it into the duckling with chopped parsley and shallots. Truss the bird as for an entrée; brown it in the oven, and put it in a stewpan already lined for braising.
Moisten, just enough to cover, with white veal stock and Rhine wine (in the proportion of two-thirds of the former to one-third of the latter), or ordinary good white wine, and braise slowly until cooking is completed.
a
Meanwhile, braise in the usual way two lbs. of sauerkraut with one-half Ib. of salted breast of pork.
When it is three-parts done, drain it, and complete its cooking with one-third pint of veal gravy and one-sixth pint of white wine, until this moistening is completely reduced.
Set the sauerkraut in a border round a dish, and surround it with the pork cut into small rectangles. Place the carved duck in the centre, and coat it moderately with half-glaze sauce combined with the reduced braising-liquor. Send the remains of this sauce separately.
1746—CANETON D’AYLESBURY POELE A LA MENTHE
Stuff the duckling with one oz. of butter combined with a pinch of chopped mint, and poéle it. Dish it; swill the stewpan with one-sixth pint of clear, veal gravy and a little lemon juice; strain, add a pinch of chopped mint, and pour this sauce over the duckling.
1747—CANETON MOLIERE
Bone the duckling, and stuff it with one lb. of gratin foiegras forcemeat, combined with two-thirds lb. of good sausagemeat. Set two rows of truffles in the middle of the thickest part of the forcemeat, lengthwise, along the duckling. Reconstruct ; sew up the skin, wrap in a serviette, after the manner of a galantine, and poach in a stock made from the carcass.
Glaze the duckling with some of this stock, strained, cleared of all grease, and reduced. With what remains prepare a Madeira sauce, and add thereto two oz. of sliced truffles.
Dish the duckling, after having removed all stitches from it, and coat it with this sauce.
1748—CANETON BRAISE AUX NAVETS
Brown the duckling well in butter, and withdraw it from the saucepan.
Drain away the butter; swill with a little white wine; add two-thirds pint of brown stock, as much Espagnole, and a faggot; return the duck to this sauce, and braise gently.
Records on this page
Caneton Nantaise à la ChoucrouteCaneton d’Aylesbury Poêle à la MentheCaneton MolièreCaneton Braise Aux Navets