1759—Caneton Rouennais en Chemise

Stuff the duckling with the preparation given under No. 1754, Caneton Rouennais; truss it as for an entrée; insert it into a well-soaked bladder, and string the end of the latter close to the bird’s tail. Wrap the bladder in a napkin, also strung, and poach gently for about forty-five minutes in a very strong brown stock. When about to serve, remove the napkin, and leave the duckling in the bladder.

Serve a Rouennaise sauce as an accompaniment.