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 POËLÉ A LA MENTHE]
Stuff the duckling with one oz. of butter combined with a pinch of chopped mint, and [poële] 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 MOLIÈRE]
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 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 BRAISÉ[!-- TN: acute invisible --] AUX NAVETS]
Brown the duckling well in butter, and withdraw it from the saucepan.