(1934). Duckling A La Lyonnaise (Caneton A La Lyonnaise)

Bone the breast of a large duckling, singed and well cleaned. Fill up the empty space with a liver baking forcemeat (No. 64), mixed with a few spoonfuls of lean cooked ham cut in dice-shapes, and bread-crumbs, sew the breast skin, truss the duck, wrap it up in larding pork and let braise in a narrow saucepan slightly moistened with some stock (No. 194a), and a little white wine. Drain the duck, untie and untruss, then dress it on a dish and surround with clusters of small glazed onions alternated with clusters of whole chestnuts, first cooked, then fallen to a glaze with a little gravy (No. 404). Strain the stock, remove its fat and reduce it to a half-glaze, thicken it with a little brown sauce (No. 414), and serve it separately.

(1935). Ducklings' Fillets A La Macedoine Of Green Peas (Filets De Canetons A La Macedoine On Aux Petits Pois)

Singe, drain, and clean two young ducklings trussed for entree (No. 178); lay them in a saucepan lined with bardes of fat pork, moisten to half their height with good mirepoix wine stock (No. 419). let boil, then skim or simmer over a slow fire or in the oven until done, basting over at frequent intervals, and glazing to a fine color; it will take from three-quarters of an hour to one hour to cook them. When the ducks are thoroughly done, remove the fillets, strain, skim, and reduce the stock with espagnole sauce (No. 414), and when it becomes succulent and properly reduced, add it to the fillets with a piece of fine butter, rolling all the while to mix well. Dress the fillets in a circle, filling the inside with a macedoine of vegetables (No. 680), or small fresh peas with bacon prepared as follows: Have half a pound of bacon cut in half inch dice, unsalt by parboiling, drain and fry in butter with some small onions; moisten with brown sauce (No. 414), and some of the duck stock, let simmer until the onions and bacon are cooked, then throw in three pints of peas cooked French style (No. 2743). Mix all together and pour it into the center of the fillets, or else serve with a garnishing of cucumbers and Villeroi (No. 2732).

(1936). Ducklings' Fillets A La Perigueux (Filets De Canetons A La Perigueux)

This entree is to be dressed on a wooden foundation covered with cooked or noodle paste (No. 142). Have a small pyramidal mold, smooth and well rounded, and poach in it a loaf of chicken or veal forcemeat mingled with an equal quantity of liver baking forcemeat (No. 64); keep this mold in water until needed. Cook six ducklings in a good mirepoix stock (No. 419), having only very little liquid, and when done drain them out to untruss: detach the two fillets from each breast retaining both skin and wing bones, then pare. Quickly unmold the small forcemeat loaf on the center of the paste-covered foundation; mask it over with veloute (No. 415), reduced with the duck stock, and dress the fillets in a detruncated circle around, that is the six fillets on the right side are to incline one way, while the six on the left the other. On the summit of the support, in the hollow formed by the points of the fillets, dress a tasteful cluster of small, round truffles peeled and cooked when required with Madeira sauce, and glazed over with a brush.

Lightly cover over the fillets and the bottom of the dish with more of the same sauce, and send a sauce-boatful of it at the same time as the fillets.

Fig. 376.