1764—Soufflé de Caneton Rouennais

No. 250, Poëlings the duckling, and only just cook it.

Raise the suprêmes, and keep them hot, and cut the bones from the carcass in such a way as to imitate a case, as I described in a number of pullet recipes. With the duckling’s liver, the raw meat of another half-duckling, the white of an egg, and three oz. of raw foie gras, prepare a mousseline forcemeat.

Fill the carcass with this forcemeat, shaping it so as to reconstruct the bird. Surround it with a band of strong, buttered paper, so as to avoid loss of shape, and poach gently, under cover, for twenty minutes.

With some reserved forcemeat, combined with an equal weight of foie-gras purée, garnish some tartlet crusts, and poach them at the same time as the soufflé.

Dish the piece; surround it with the tartlets; set a collop of suprême on each of the latter and serve a Rouennaise sauce separately.