Chapter XVI · Poultry (Volaille) · No. 1765
1765—Caneton à la Cuiller
Braise the duckling with Madeira, and cook it well. Put into a terrine just large enough to hold it; cover with the braising-liquor, strained through a napkin, and combined with enough aspic jelly to completely coat the duckling. Leave to cool.
When about to serve, clear the surface of grease, first by means of a spoon, then with boiling water, and dish on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1765, p. 561. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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