A guide to modern cookery

Serve a Madeira sauce separately. 1753—BALLOTINES DE CANETON Bone the duckling, and completely clear the bones of all meat. Remove all tendons from the latter, and chop it, together with half its weight of veal, as much fresh pork fat, a third as much panada (No. 190), the yolks of four eggs, one-half oz. of salt, and a little pepper and nutmeg. Pound; rub through a sieve, and mix with this forcemeat, three oz. of gratin foie-gras forcemeat and three oz. of chopped mushrooms, sautéd in butter. Divide up into portions weighing two oz.; wrap each portion in a piece of the duckling’s skin; envelop in muslin, and poach in a stock prepared from the duckling’s carcass. At the last moment, remove the pieces of muslin and glaze the ballotines. Dish in a circle, and set the selected garnish, which may be turnips, peas, olives, or sauerkraut, &c., in the middle. 1754—CANETON ROUENNAIS Except for the one case when they are served cold ‘‘a la cuiller,’’ Rouen ducklings are not braised: they are roasted and always kept underdone. When they have to be stuffed, the forcemeat is prepared as follows :—Fry four oz. of larding bacon, cut into dice, with one oz. of chopped onion, and add one-half lb. of sliced ducks’ livers, a pinch of chopped parsley, salt, pepper, and a little spice. Keep the livers underdone, merely stiffened; let the whole half-cool; pound, and rub through a fine sieve. 1755—AIGUILLETTES DE ROUENNAIS A LA BIGARRADE Poéle the duckling and only just cook it, bearing in mind that twenty minutes is the time allowed for cooking a fair-sized bird. Remove the fillets lengthwise, each in ten slices, and set the latter on a lukewarm dish. Add a few tablespoonfuls of veal gravy to the poéling-liquor ; set to boil for a few minutes; strain clear of grease, and finish as directed under sauce Bigarrade claire (No 31). Cover the slices of breast with some of the sauce, and serve the remainder separately. ‘‘ Aiguillettes’’ (or thin slices of breast cut lengthwise) 4 l’orange are prepared in the same way, except that they are surrounded with sections of orange, skinned raw. 1756—AIGUILLETTES DE ROUENNAIS AUX CERISES Prepare the duckling as above, but add a little Madeira to the braising-liquor. Clear the latter of grease; thicken with arrowroot; strain through muslin, and add one-half Ib. of stoned morello cherries, at the last moment. Set the cherries round the aiguillettes; coat the latter thinly with sauce, and serve what remains of the latter, separately. 1757—AIGUILLETTES DE ROUENNAIS AUX TRUFFES Poéle the duckling, and only just cook it. Add one-sixth pint of Chambertin wine to the poéling-liquor, and cook therein five medium-sized, peeled truffles. This done, reduce the liquor, clear of grease, strain it, and add it to a somewhat light Rouennaise sauce. Raise the duckling’s aiguillettes, slice the truffles, and set on a lukewarm dish, alternating the aiguillettes with the slices of truffle. Coat thinly with sauce, and send what remains of the latter separately. 1758—CANETON ROUENNAIS AU CHAMPAGNE Poéle the duckling as above. Add one-half pint of dry Saint Marceaux champagne to the poéling-liquor; reduce, and complete with one-sixth pint of thickened, veal stock. Strain this sauce through muslin; clear it of grease, and send it in a sauceboat at the same time as the duckling. 1759—CANETON ROUENNAIS EN CHEMISE Stuff the duckling with the preparation given under No. 1754; truss it as for an entrée; insert it into a well-soaked bladder, and string the end of the latter close to the bird’s tail. Wrap the bladder in a napkin, also strung, and poach gently for about forty-five minutes in a very strong brown stock. When about to serve, remove the napkin, and leave the duckling in the bladder. Serve a Rouennaise sauce as an accompaniment. 1760—CANETON ROUENNAIS AU PORTO