Poêlé the duckling keeping it underdone.
Remove the breasts and keep them warm. Cut off the top of the carcase with a pair of scissors leaving the bottom in the form of a container.
Make a Mousseline forcemeat with the liver of the duck plus the flesh of another half duck,
Place the duckling at the last moment on a dish, surround with the tartlets each with a slice of the reserved breasts on top. Serve accompanied with Sauce Rouennaise.
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