1753—Ballotines de Caneton

Bone the duckling, and completely clear the bones of all meat.

Remove all tendons from the latter, and chop it, together with half its weight of veal, as much fresh pork fat, a third as much panada (No. 190, A. Bread Panada), the yolks of four eggs, one-half oz. of salt, and a little pepper and nutmeg. Pound; rub through a sieve, and mix with this forcemeat, three oz. of No. 268, Gratins foie-gras forcemeat and three oz. of chopped mushrooms, sautéd in butter. Divide up into portions weighing two oz.; wrap each portion in a piece of the duckling’s skin; envelop in muslin, and poach in a stock prepared from the duckling’s carcass. At the last moment, remove the pieces of muslin and glaze the ballotines.

Dish in a circle, and set the selected garnish, which may be turnips, peas, olives, or sauerkraut, &c., in the middle.