507. Caneton a la Rouennaise (Braised Duckling,
Rouenese Style). — 1 good-sized Rouen duckling (see
foot-note i, 3 oz. butter, 1 dessert-spoonful of chopped
shallots, 1 bouquet garni, 2 tablespoonfuls fresh bread-
crumbs, 1 teaspoonful chopped parsley, ^ liqueur glass
of Cognac, 1 gill claret, ^ pint stock, ^ lemon, salt,
pepper, and a little spice, 1 small onion, 1 dessert-
spoonful flour.
REMOVES AND ROASTS, WITH HINTS ON CARVING. 567
In drawing the duckling, save the heart and liver,
remove the gall, wash and chop all fine ; season with
salt, pepper, and a pinch of ground spice. Peel and
boil the onion in stock or water, chop finely. Put the
chopped onion, liver, &c., in a basin, add the Cognac,
chopped parsley, and breadcrumbs, melt an ounce of butter,
mix this well with the stuffing, adding sufficient stock
to moisten, and put in the interior of the ducklings.
Fasten both ends with string and truss them. Melt
2 oz. of butter in a braising-pan, fry the shallots a
little, put in the duckling, and cook over the fire long
enough to take colour, take it out, put in the fiour
and brown a little, pour in the claret and stock, let it
come to a boil. Replace the duckling, add the bouquet
garni, and a few drops of lemon juice. Cover with a
lid or buttered paper, and braise in the oven until
tender. Take out the duckling, joint it, but keep in
shape, and dish up on a hot dish. Strain the sauce.
Keduce a little, strain through a napkin or pointed
strainer, sauce over and round the duckling, and serve
as Remove or Entree.
Note. — Rouenese ducklings are considered superior
for this dish to those obtained elsewhere. In Rouen
they do not bleed the ducks, but kill them by thrusting
a skewer through the brain, thus keeping the blood in
the flesh ; this, together with a very careful method of
feeding, accounts in a great measure for the superiority
of their ducklings and ducks.
508. Pintade Rotie au Cresson (Roast Guinea-fowl
with Cresses). — Singe, draw, and wipe two guinea-fowls,
place a piece of fat bacon inside each, and truss for roast-
mg. Wrap up each fowl in a piece of buttered paper and
roast in front of a brisk fire for half an hour or a little
longer, baste well with butter or dripping while roasting.
When done, take up, untruss, dish up, surround with
freshly picked and washed watercress, seasoned with
salt, pepper, a little vinegar, and oil (two tablespoonfuls
of oil to one of vinegar). Serve with fried bread-
crumbs, No. 516, bread sauce, No. 183, and gravy.
568 KECHERCHE COOKERY.
509. Poularde Rotie. — Singe, draw, and truss a
large poularde, wliicli is a large spring chicken which
has been fattened up. Baste well with butter or drip-
ping, roast in front of a brisk fire or bake in a hot oven.
Baste well with fat and turn frequently during the
process of cooking ; dredge with a little flour when
almost done. Take up, pour off the fat from the drip-
ping-pan, add sufficient brown stock to make the gravy,
boil up ; whilst stirring, season with pepper and salt, and
strain. Garnish the dish with cress, endive, or water-
cress salad, and serve with a boat of bread sauce, No. 188.
Page 253
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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507. Caneton a la Rouennaise (Braised Duckling,
Rouenese Style). — 1 good-sized Rouen duckling (see
foot-note i, 3 oz. butter, 1 dessert-spoonful of chopped
shallots, 1 bouquet garni, 2 tablespoonfuls fresh bread-
crumbs, 1 teaspoonful chopped parsley, ^ liqueur glass
of Cognac, 1 gill claret, ^ pint stock, ^ lemon, salt,
pepper, and a little spice, 1 small onion, 1 dessert-
spoonful flour.
REMOVES AND ROASTS, WITH HINTS ON CARVING. 567
In drawing the duckling, save the heart and liver,
remove the gall, wash and chop all fine ; season with
salt, pepper, and a pinch of ground spice. Peel and
boil the onion in stock or water, chop finely. Put the
chopped onion, liver, &c., in a basin, add the Cognac,
chopped parsley, and breadcrumbs, melt an ounce of butter,
mix this well with the stuffing, adding sufficient stock
to moisten, and put in the interior of the ducklings.
Fasten both ends with string and truss them. Melt
2 oz. of butter in a braising-pan, fry the shallots a
little, put in the duckling, and cook over the fire long
enough to take colour, take it out, put in the fiour
and brown a little, pour in the claret and stock, let it
come to a boil. Replace the duckling, add the bouquet
garni, and a few drops of lemon juice. Cover with a
lid or buttered paper, and braise in the oven until
tender. Take out the duckling, joint it, but keep in
shape, and dish up on a hot dish. Strain the sauce.
Keduce a little, strain through a napkin or pointed
strainer, sauce over and round the duckling, and serve
as Remove or Entree.
Note. — Rouenese ducklings are considered superior
for this dish to those obtained elsewhere. In Rouen
they do not bleed the ducks, but kill them by thrusting
a skewer through the brain, thus keeping the blood in
the flesh ; this, together with a very careful method of
feeding, accounts in a great measure for the superiority
of their ducklings and ducks.
508. Pintade Rotie au Cresson (Roast Guinea-fowl
with Cresses). — Singe, draw, and wipe two guinea-fowls,
place a piece of fat bacon inside each, and truss for roast-
mg. Wrap up each fowl in a piece of buttered paper and
roast in front of a brisk fire for half an hour or a little
longer, baste well with butter or dripping while roasting.
When done, take up, untruss, dish up, surround with
freshly picked and washed watercress, seasoned with
salt, pepper, a little vinegar, and oil (two tablespoonfuls
of oil to one of vinegar). Serve with fried bread-
crumbs, No. 516, bread sauce, No. 183, and gravy.
568 KECHERCHE COOKERY.
509. Poularde Rotie. — Singe, draw, and truss a
large poularde, wliicli is a large spring chicken which
has been fattened up. Baste well with butter or drip-
ping, roast in front of a brisk fire or bake in a hot oven.
Baste well with fat and turn frequently during the
process of cooking ; dredge with a little flour when
almost done. Take up, pour off the fat from the drip-
ping-pan, add sufficient brown stock to make the gravy,
boil up ; whilst stirring, season with pepper and salt, and
strain. Garnish the dish with cress, endive, or water-
cress salad, and serve with a boat of bread sauce, No. 188.