1767—Caneton Glacé aux Cerises

Roast the duckling, and keep it underdone.

When it is quite cold, remove the breast, and remove the bones in such wise as to form a case with the carcass. Cut each fillet into eight thin slices; coat them with a brown chaud-froid sauce, and decorate with truffles. Fill the carcass with a mousse made from the remains of the meat, the duckling’s liver, and some foie gras, and shape it so as to imitate the convex breast of the bird.

Glaze with aspic, and set in the refrigerator, that the mousse may harden. When the latter is firm, lay the chaud-froid-coated collops upon it, and set the piece in a deep, square dish. Surround with cold, stoned, morello cherries, poached in Bordeaux wine, and cover these with an aspic jelly flavoured with duckling essence.