1754—Caneton Rouennais

Except for the one case when they are served cold “à la cuiller,” Rouen ducklings are not braised: they are roasted and always kept underdone. When they have to be stuffed, the forcemeat is prepared as follows:—Fry four oz. of larding bacon, cut into dice, with one oz. of chopped onion, and add one-half lb. of sliced ducks’ livers, a pinch of chopped parsley, salt, pepper, and a little spice.

Keep the livers underdone, merely stiffened; let the whole half-cool; pound, and rub through a fine sieve.