1747—Caneton Molière

Bone the duckling, and stuff it with one lb. of No. 268, Gratins foie-gras forcemeat, combined with two-thirds lb. of good sausage-meat. Set two rows of truffles in the middle of the thickest part of the forcemeat, lengthwise, along the duckling. Reconstruct; sew up the skin, wrap in a serviette, after the manner of a galantine, and poach in a stock made from the carcass.

Glaze the duckling with some of this stock, strained, cleared of all grease, and reduced. With what remains prepare a Madeira sauce, and add thereto two oz. of sliced truffles.

Dish the duckling, after having removed all stitches from it, and coat it with this sauce.