Chapter XVI · Poultry (Volaille) · No. 1746
Built upon: No. 250Poëlings
1746—Caneton d’Aylesbury Poëlé à la Menthe
Stuff the duckling with one oz. of butter combined with a pinch of chopped mint, and No. 250, Poëlings it. Dish it; swill the stewpan with one-sixth pint of clear, veal gravy and a little lemon juice; strain, add a pinch of chopped mint, and pour this sauce over the duckling.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1746, p. 555. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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