3487 Caneton à la Sevillane

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the inside of the duckling and stuff it with a forcemeat made with 100 g ( oz) each of Gratin Forcemeat C, diced raw foie gras and Mousseline forcemeat all mixed together with 1 dl (3½ fl oz or ½ U.S. cup) reduced tomato puree. Truss the duckling, wrap it in a piece of cloth and poach in a good stock for 1 hour; when cooked, tighten the string and allow to become cold in the liquid.

Unwrap the duckling, remove the breasts, cut them into long thin slices and arrange them back on the forcemeat. Glaze with sherry-flavoured aspic jelly and place it in an oval bowl or deep rectangular dish the bottom of which is coated with a layer of set jelly. Surround the bird with large stoned Spanish olives filled with foie gras puree and half cover these with more jelly.