(2487). Galantine Of Duckling, Pear-Shaped (Galantine De Caneton En Forme De Poire)

Bone a cleaned and singed duckling, leaving on one leg; season the inside meats and fill with pounded galantine forcemeat (No. 65) mixed with half as much baking forcemeal (No. 81), and a salpicon of lambs' sweetbreads, mushrooms and truffles, to be cut in quarter-inch squares, also some cooked and cold veal udder. Restore the duckling to its original shape, sew it up, inclosing its contents, and mold it in a bottomless mold, shaped like a pear; braise in a mirepoix stock (No. 419) for an hour and a half in a slack oven, basting frequently. When done drain and place this mold on a buttered baking sheet and leave it to cool under the pressure of a weight; glaze over with a light green chaudfroid sauce (No. Mo), smear one side of the galantine with a piece of wadding that has been rubbed on very finely powdered carmine, and coat with a layer of half-set jelly; at the end stick in either a natural or artificial pear-stalk with a few leaves around and surround, when dished, with a border of chopped jelly and croutons.