1771—Soufflé Froid de Caneton à l’Orange

Proceed as for the “Caneton aux cerises,” but with this difference, that the duckling is used entirely for the mousse.

Serve, similarly, in a square dish, and surround with sections of oranges skinned raw. Cover with an aspic jelly flavoured with the juice of Seville oranges, and combined with a liqueur-glassful of curaçao per pint of jelly.