Chapter XVI · Poultry (Volaille) · No. 1770
Built upon: No. 1670Mousses et Mousselines de Volaille
1770—Mousse de Caneton Rouennais
With the exception of the nature of the principal ingredient, the preparation, quantities, and moulding of this mousse are the same as for chicken mousse. The reader is, therefore, begged to refer to No. 1670, Mousses et Mousselines de Volaille, which may be applied perfectly well to Rouen duckling.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1770, p. 562. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →