Chapter XVI · Poultry (Volaille) · No. 1758
Built upon: No. 250Poëlings
1758—Caneton Rouennais au Champagne
No. 250, Poëlings the duckling as above.
Add one-half pint of dry Saint Marceaux champagne to the No. 250, Poëlings-liquor; reduce, and complete with one-sixth pint of thickened, veal stock.
Strain this sauce through muslin; clear it of grease, and send it in a sauceboat at the same time as the duckling.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1758, p. 558. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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