Salmis de Caneton a la Rouennaise
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France.
Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
Method
- After having suppressed the clavicle, truss the duckling.
- Put it in a red oven, where it should only stay eight minutes, i.e., four minutes each side.
- If possible, let it cool for a few minutes, that it may be more easily carved.
- Take care, also, to wipe it, for, as a rule, the fierceness of the oven blackens it.
- Remove the legs;
- cisel them inside;
- season and grill them.
- Sprinkle a long, buttered dish with chopped shallots, kitchen salt not too finely powdered, freshly-ground pepper, nutmeg, and allspice.
- Cut the fillets into very thin slices lengthwise, fifteen from each fillet, and set them one against the other on the dish.
- Sprinkle them with the same seasoning as that lying on the dish, except for the shallots.
- Remove the remaining stumps of the wings, as also the small, remaining skin of the breast;
- season both, and set them to grill by the side of the legs.
- Roughly chop up the carcass;
- press it while sprinkling it with half a glassful of red wine, and sprinkle the slices of breast with the collected gravy.
- When about to serve, set a few small pieces of butter on the slices of breast;
- heat for a moment on the stove, and put the dish in a very hot oven, or at the salamander, that the glazing may be instantaneous.
- 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.
Plating
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