1762—Caneton Farci à la Rouennaise

Stuff the duckling with the forcemeat given under No. 1754, Caneton Rouennais, and roast it before a fierce fire for from twenty-five to thirty minutes, according to its size.

Send a Rouennaise sauce to the table with it.

If it be served carved, remove the legs, cisel them inside, season them well with salt and pepper, and grill them.

Cut the fillets into thin slices, set these on either side of a long dish, and, in the middle, place the forcemeat withdrawn from the inside.

Set the grilled legs at either end of the dish.

Roughly chop up the carcass and press it, sprinkling it the while with a glass of liqueur-brandy and a few drops of lemon juice. Add the collected gravy to the Rouennaise sauce: coat the slices of breast thinly with sauce, and serve what remains of the sauce separately.