A guide to modern cookery

With the reserved butter brown one Ib. of turnips, shaped like elongated garlic-cloves, and sprinkle them with a large pinch of powdered sugar, that they may be glazed to a nice, light brown colour. Also have ready twenty small onions, which should have been gently cooked in butter. When the duckling is half cooked, transfer it to another saucepan; put the turnips and the onions round it; strain the sauce over the whole, and complete the cooking gently. Dish with the garnish of turnips and onions, arranged round the bird. 1749—CANETON AUX OLIVES Prepare the duckling as above, and keep the sauce short and succulent. A few minutes before serving, add one-half lb. of stoned and blanched olives. Glaze the duckling at the last moment, and dish it surrounded with the olives and the sauce. 1750—CANETON BRAISE A L’ORANGE This braised duckling must not be confused with roast duckling, which is also served ‘‘a l’orange,’’ for the two dishes are quite distinct. As in the case of the roast, this duckling may be prepared with Seville oranges; but, in this case, the sections of orange must not appear as garnish, owing to their bitterness, and only the juice is used for the sauce. Braise the duckling in one-third pint of brown stock and two-thirds pint of Espagnole sauce, and cook it sufficiently to allow of its being cut with a spoon. Clear the sauce of grease; reduce it to a stiff consistence; rub it through tammy, and add the juice of two oranges and one half-lemon to it, which should bring the sauce back to its original consistence.’ Now add a julienne of the blanched yellow part only of the rind of a half-orange and a half-lemon, but remember that the addition of the juice and rind of the orange and the half-lemon only takes place at the last moment, after which the sauce must not boil again. Glaze the duckling, dish it, coat it slightly with sauce, and surround it with sections of orange, skinned raw. Serve what remains of the sauce separately. 1751—CANETON AUX PETITS POIS Brown in butter six oz. of salted breast of pork, cut into large dice and blanched, and fifteen small onions. Drain the pork and the onions, and set the duckling to fry in the same butter. When it is well coloured, remove the butter; swill with a little brown stock, and add one-half pint of thin, halfglaze sauce, one and one-half pints of fresh peas, one faggot, the pork dice and the onions, and complete the cooking of the whole gently. Dish the duckling, and cover it with the garnish and the sauce, after having withdrawn the faggot therefrom and reduced the sauce so that it only just covers the garnish. 1752—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—the necessary quantity for this pie. On the layer of forcemeat arrange a litter of the slices of breast; sliced, cooked mushrooms, and slices of truffle; and fill the mould in this way, taking care to alternate the layers of forcemeat, slices of breast, &c. Complete with a coat of forcemeat, upon which sprinkle a pinch of powdered thyme and bay-leaf; close the mould with a thin layer of paste, sealed down round the edges; make a slit in the top; gild, and bake in a moderate oven for one hour. When taking the pie out of the oven, turn it upside-down on a dish; detach the base; cut the latter into triangles, and set these triangles round the pie. Cover the forcemeat, thus bared, with a few tablespoonfuls of Madeira sauce; set a large, grooved, cooked mushroom just in the middle, and surround it with a crown of sliced truffle.