Withdraw the dish the moment the edges of the [aiguillettes] begin to curl, set the grilled legs at either end of the dish, the two wing-stumps, with the skin of the breast, in the middle, and serve immediately.
[1764—SOUFFLÉ DE CANETON ROUENNAIS]
[Poële] the duckling, and only just cook it.
Raise the [suprêmes], and keep them hot, and cut the bones from the carcass in such a way as to imitate a case, as I described in a number of pullet recipes. With the duckling’s liver, the raw meat of another half-duckling, the white of an egg, and three oz. of raw foie gras, prepare a [mousseline] forcemeat.
Fill the carcass with this forcemeat, shaping it so as to reconstruct the bird. Surround it with a band of strong, buttered paper, so as to avoid loss of shape, and poach gently, under cover, for twenty minutes.
[561]
]With some reserved forcemeat, combined with an equal weight of foie-gras purée, garnish some tartlet crusts, and poach them at the same time as the [soufflé].
Dish the piece; surround it with the tartlets; set a collop of [suprême] on each of the latter and serve a Rouennaise sauce separately.
Canetons Froids
[1765—CANETON A LA CUILLER]
Braise the duckling with Madeira, and cook it well. Put into a terrine just large enough to hold it; cover with the braising-liquor, strained through a napkin, and combined with enough aspic jelly to completely coat the duckling. Leave to cool.