[Poële] a Rouen duckling until it is just cooked, and let it cool in its liquor. Raise the fillets; skin them, and cut them each into eight thin slices. Coat them with a brown chaud-froid sauce, and decorate with truffles. Prepare an equal number of slices of tongue the size and shape of the slices of duckling, and coat them with aspic.
With the remains and the meat of the legs, prepare a [mousse], and pour it into a square or oval silver dish; let it cool, and then set the [aiguillettes] of duckling and the slices of tongue upon it, alternating them in so doing, and cover the [mousse] with aspic.
[1769—MOUSSE ET MOUSSELINES DE CANETON ROUENNAIS]
These are prepared with the same quantities as the chicken [mousses] and [mousselines], but they allow of no other sauce than the Rouennaise or the Bigarrade, nor of any other garnishes than sections of orange, cherries, vegetable purées, or creams.
[1770—MOUSSE DE CANETON ROUENNAIS]
With the exception of the nature of the principal ingredient, the preparation, quantities, and moulding of this [mousse] are the same as for chicken [mousse]. The reader is, therefore, begged to refer to No. [1670], which may be applied perfectly well to Rouen duckling.
[1771—SOUFFLÉ FROID DE CANETON A L’ORANGE]
Proceed as for the “Caneton aux cerises,” but with this difference, that the duckling is used entirely for the [mousse].
Serve, similarly, in a square dish, and surround with sections of oranges skinned raw. Cover with an aspic jelly flavoured with the juice of Seville oranges, and combined with a liqueur-glassful of curaçao per pint of jelly.