Chapter XVII · Roasts and Salads · No. 1964
Built upon: No. 1761Caneton Rouennais à la PresseNo. 1762Caneton Farci à la Rouennaise
1964—Caneton Rouennais
See the various recipes dealing with this bird (Nos. No. 1761, Caneton Rouennais à la Presse and No. 1762, Caneton Farci à la Rouennaise).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1964, p. 611. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →