1755—Aiguillettes de Rouennais à la Bigarrade

No. 250, Poëlings the duckling and only just cook it, bearing in mind that twenty minutes is the time allowed for cooking a fair-sized bird. Remove the fillets lengthwise, each in ten slices, and set the latter on a lukewarm dish.

Add a few tablespoonfuls of veal gravy to the No. 250, Poëlings-liquor; set to boil for a few minutes; strain clear of grease, and finish as directed under sauce Bigarrade claire (No. 31).

Cover the slices of breast with some of the sauce, and serve the remainder separately. “Aiguillettes” (or thin slices of breast cut lengthwise) à l’orange are prepared in the same way, except that they are surrounded with sections of orange, skinned raw.