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.