A guide to modern cookery

With some reserved forcemeat, combined with an equal weight of foie-gras purée, garnish some tartlet crusts, and poach them at the same time as the soufflé. Dish the piece; surround it with the tartlets; set a collop of supréme on each of the latter, and serve a Rouennaise sauce separately. CANETONS FROIDS 1765—CANETON A LA CUILLER Braise the duckling with Madeira, and cook it well. Put into a terrine just large enough to hold it; cover with the braising-liquor, strained through a napkin, and combined with enough aspic jelly to completely coat the duckling. Leave to cool. When about to serve, clear the surface of grease, first by means of a spoon, then with boiling water, and dish on a napkin. 1766—CANETON GLACE AUX MANDARINES Poéle the duckling, and let it cool in its liquor. When it is quite cold, set it on its back; glaze it with aspic jelly, and place it on a low rice or carved-bread cushion lying on a long dish. Surround it with emptied tangerines, filled with cold mousse made from ducklings’ livers and foie gras. Alternate the tangerines with small timbales of aspic, combined with the poélingliquor and the juice squeezed from the sections of the tangerines. 1767—CANETON GLACE AUX CERISES Roast the duckling, and keep it underdone. When it is quite cold, remove the breast, and remove the bones in such wise as to form a case with the carcass. Cut each fillet into eight thin slices; coat them with a brown chaudfroid sauce, and decorate with truffles. Fill the carcass with a mousse made from the remains of the meat, the duckling’s liver, and some foie gras, and shape it so as to imitate the convex breast of the bird. Glaze with aspic, and set in the refrigerator, that the mousse may harden. When the latter is firm, lay the chaud-froid-coated collops upon it, and set the piece in a deep, square dish. Surround with cold, stoned, morello cherries, poached in Bordeaux wine, and cover these with an aspic jelly flavoured with duckling essence. oO 1768—AIGUILLETTES DE CANETONS A L’ECARLATE Poéle a Rouen duckling until it is just cooked, and let it cool in its liquor. Raise the fillets; skin them, and cut them each into eight thin slices. Coat them with a brown chaudfroid sauce, and decorate with truffles. Prepare an equal number of slices of tongue the size and shape of the slices of duckling, and coat them with aspic. With the remains and the meat of the legs, prepare a mousse, and pour it into a square or oval silver dish; let it cool, and then set the aiguillettes of duckling and the slices of tongue upon it, alternating them in so doing, and cover the mousse with aspic. 1769—MOUSSE ET MOUSSELINES DE CANETON ROUENNAIS These are prepared with the same quantities as the chicken mousses and mousselines, but they allow of no other sauce than the Rouennaise or the Bigarrade, nor of any other garnishes than sections of orange, cherries, vegetable purées, or creams. 1770—MOUSSE DE CANETON ROUENNAIS With the exception of the nature of the principal ingredient, the preparation, quantities, and moulding of this mousse are the same as for chicken mousse. The reader is, therefore, begged to refer to No. 1670, which may be applied perfectly well to Rouen duckling. 177I—SOUFFLE FROID DE CANETON A L’ORANGE Proceed as for the ‘‘ Caneton aux cerises,’’ but with this difference, that the duckling is used entirely for the mousse. Serve, similarly, in a square dish, and surround with sections of oranges skinned raw. Cover with an aspic jelly flavoured with the juice of Seville oranges, and combined with a liqueur-glassful of curacao per pint of jelly. 1772—TERRINE DE CANETON ROUENNAIS A LA GELEE