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 “à 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 [558] ]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]
[Poële] 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.