[1761—CANETON ROUENNAIS A LA PRESSE]
Roast the duckling for twenty minutes, and send it instantly to the table, where it should be treated as follows:—Remove the legs, which are not served; carve the fillets into fine slices, laid one against the other on a lukewarm dish.
Chop up the carcass and press it, sprinkling it the while with a glassful of good red wine. Collect the gravy; add thereto a few drops of brandy, and with this liquor sprinkle the slices of breast, which should have been well seasoned.
Put the dish on a chafer, and thoroughly heat without allowing to boil.
Serve instantly.
[1762—CANETON FARCI A LA ROUENNAISE]
Stuff the duckling with the forcemeat given under No. [1754], and roast it before a fierce fire for from twenty-five to thirty minutes, according to its size.
Send a Rouennaise sauce to the table with it.
If it be served carved, remove the legs, [cisel] them inside, season them well with salt and pepper, and grill them.
Cut the fillets into thin slices, set these on either side of a long dish, and, in the middle, place the forcemeat withdrawn from the inside.