poêlé a duckling until it is just cooked and allow to cool in the pan.
Remove the breasts and skin them, then cut into thin slices. Coat with brown Sauce Chaud-froid, decorate with truffle and glaze with aspic jelly.
Cut the same number of slices of ox tongue of the same size and shape of the slices of duckling; glaze these also with jelly.
Make a Mousse with the legs and trimmings and mould it in a deep rectangular dish. When set, cover it with alternate slices of duck and tongue and cover the whole with clear aspic jelly.
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