1763—Salmis De Caneton à la Rouennaise

After having suppressed the clavicle, truss the duckling.

Put it in a red oven, where it should only stay eight minutes, i.e., four minutes each side.

If possible, let it cool for a few minutes, that it may be more easily carved. Take care, also, to wipe it, for, as a rule, the fierceness of the oven blackens it. Remove the legs; cisel them inside; season and grill them.

Sprinkle a long, buttered dish with chopped shallots, kitchen salt not too finely powdered, freshly-ground pepper, nutmeg, and allspice.

Cut the fillets into very thin slices lengthwise, fifteen from each fillet, and set them one against the other on the dish. Sprinkle them with the same seasoning as that lying on the dish, except for the shallots.

Remove the remaining stumps of the wings, as also the small, remaining skin of the breast; season both, and set them to grill by the side of the legs. Roughly chop up the carcass; press it while sprinkling it with half a glassful of red wine, and sprinkle the slices of breast with the collected gravy.

When about to serve, set a few small pieces of butter on the slices of breast; heat for a moment on the stove, and put the dish in a very hot oven, or at the salamander, that the glazing may be instantaneous.

Withdraw the dish the moment the edges of the No. 1755, Aiguillettes de Rouennais à la Bigarrade begin to curl, set the grilled legs at either end of the dish, the two wing-stumps, with the skin of the breast, in the middle, and serve immediately.