Chapter XVI · Poultry (Volaille) · No. 1757
Built upon: No. 250PoëlingsNo. 1755Aiguillettes de Rouennais à la Bigarrade
1757—Aiguillettes de Rouennais aux Truffes
No. 250, Poëlings the duckling, and only just cook it.
Add one-sixth pint of Chambertin wine to the No. 250, Poëlings-liquor, and cook therein five medium-sized, peeled truffles. This done, reduce the liquor, clear of grease, strain it, and add it to a somewhat light Rouennaise sauce.
Raise the duckling’s No. 1755, Aiguillettes de Rouennais à la Bigarrade, slice the truffles, and set on a lukewarm dish, alternating the No. 1755, Aiguillettes de Rouennais à la Bigarrade with the slices of truffle.
Coat thinly with sauce, and send what remains of the latter separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1757, p. 558. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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