1745—Caneton Nantais à la Choucroûte

Take a piece of No. 151, Manied Butter butter the size of an egg, and insert it into the duckling with chopped parsley and shallots. Truss the bird as for an entrée; brown it in the oven, and put it in a stewpan already lined for braising.

Moisten, just enough to cover, with white veal stock and Rhine wine (in the proportion of two-thirds of the former to one-third of the latter), or ordinary good white wine, and braise slowly until cooking is completed.

Meanwhile, braise in the usual way two lbs. of sauerkraut with one-half lb. of salted breast of pork.

When it is three-parts done, drain it, and complete its cooking with one-third pint of veal gravy and one-sixth pint of white wine, until this moistening is completely reduced.

Set the sauerkraut in a border round a dish, and surround it with the pork cut into small rectangles. Place the carved duck in the centre, and coat it moderately with half-glaze sauce combined with the reduced braising-liquor. Send the remains of this sauce separately.