poêlé a duckling, remove the breasts and skin them, then cut into thin slices.
Coat each with Gratin Forcemeat C mixed with an equal quantity of foie gras, sufficient jelly to set it and a small glassful of flamed brandy. When set, coat them with brown Sauce Chaud-froid and decorate with a mosaic pattern using cooked egg white, very red ox tongue and blanched orange zest.
Line a dome-shaped mould with aspic jelly, decorate the bottom with truffle and arrange the slices of duckling around the side standing them up with the pointed end downwards. Fill the centre with duck Mousse made from the legs and trimmings of the duckling and allow to set. Turn out on to a round base set on a dish and surround with cut shapes of jelly. Insert a decorative silver skewer garnished with glazed truffles in graduated sizes, in the top of the Mousse.
© 1903 All rights reserved. Published by Taylor and Francis.