Ballotines De Canetons A La Freneuse - Ballotines Of Duckling, Freneuse Style

Take the skin off a duckling, divide it in eight equal parts. Bone the bird completely, keeping the breast for further use.

Free the remainder of the flesh from bones and sinews, add the same amount of breast of fowl and half of fat pork; chop fine and pound in the mortar, adding one-fourth the amount of bread crumbs soaked in milk, a tablespoonful of cooked force-meat and 1 whole egg; season with salt and allspice. Cut the breast in small squares, and saute them in butter just long enough to stiffen them; drain, and when cold add the forcemeat with the same amount of foie gras cut in squares.

Spread the skin of the duckling on the table, divide the force-meat in as many parts as there are pieces of skin, wrap them up first with the skin and then with a clean, white cloth, and cook them for 30 minutes in the stock prepared with the bones.

Meantime, peel as many large white turnips as there are ballotines, cut them straight at the bottom and scoop them out at the top to make them hold the ballotines; parboil he turnips in salted water for 5 minutes, then drain.

Set the ballotines in the turnips, and place these in a saute pan; moisten with the stock of the duckling, and cook for about 20 minutes longer, glazing the duck at last.

Dish up the ballotines, reduce the stock in which they were cooked, and finish with brown sauce; pour part of it on the dish, and the rest serve separate.

Chaudfroid De Caneton A L'orange - Chaudfroid Of Duckling, Orange Flavor

Carefully roast three ducklings. When cold, lift the breasts and legs, remove the skin and trim nicely.

Prepare an orange chaudfroid sauce as follows:

Pour into a saucepan 1 pint of brown sauce, reduce with 1 gill of veal stock and I gill of meat jelly until there is but I pint left, add 1 pony of brown Curacao, the juice of one orange and the finely shredded and parboiled outer rind of I orange.

Before using the sauce, put a little on ice, and if not firm enough add a little soaked and melted gelatine.

Coat the pieces of duckling with the sauce. When stiffened, decorate with fanciful pieces of truffles and hard-boiled white of egg; brush over with melted jelly; arrange on a dish and serve with chopped jelly.

Pigeonneau A La Corsicaine - Squab, Corsican Fashion

Singe, draw and truss 6 nice squabs; heat some butter in a pan, season the squabs, lay them in the pan and brown them lightly all over; drain the butter and moisten with a pint of Marsala, reduce to one-half, then add a pint of rich stock. Cover the pan, place it in a moderate oven, and cook for 30 minutes.

In the meantime soak 4 dozen dried seedless raisins in lukewarm water, and set them on the range to parboil.

Untruss the squabs, dress them on a dish, and garnish with clusters of glazed onions and whole glazed chestnuts; clear the gravy from fat, reduce it to a good consistency with brown sauce, strain it, add the raisins, boil for a few minutes, and pour the sauce over the squabs.