3487 Caneton à la Sevillane

Name: Caneton à la Sevillane
Cuisine: France
Ingredients: forcemeat; foie gras; duckling; glaze; breasts; tomato puree; mousseline; filled with foie gras; stoned spanish olives; jelly; sherry-flavoured aspic jelly

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out the inside of the duckling and stuff it with a forcemeat made with 100 g (3½ oz