Chapter XVI · Poultry (Volaille) · No. 1760
Built upon: No. 250Poëlings
1760—Caneton Rouennais au Porto
Roast the duckling “No. 250, Poëlings,” keeping it only just done.
Swill with one-fifth pint of port wine; reduce to half, and add this reduced swilling-liquor to one-half pint of duckling gravy, thickened with arrowroot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1760, p. 559. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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