[1758—CANETON ROUENNAIS AU CHAMPAGNE]
[Poële] the duckling as above.
Add one-half pint of dry Saint Marceaux champagne to the [poëling]-liquor; reduce, and complete with one-sixth pint of thickened, veal stock.
[559]
]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]
Roast the duckling “[en casserole],” keeping it only just done.
Swill with one-fifth pint of port wine; reduce to half, and add this reduced swilling-liquor to one-half pint of duckling gravy, thickened with arrowroot.