Bone out the duckling and remove the skin reserving it for later use; remove any sinew from the flesh. Finely chop the flesh together with the same weight of fresh pork fat, half its weight of leg of veal and one-third its weight of panada. Pound the whole together with
Divide this mixture into 60 g (
Arrange the Ballottines in a circle on a dish and place a suitable garnish in the centre such as turnips, peas, olives, sauerkraut etc.
© 1903 All rights reserved. Published by Taylor and Francis.