3488 Soufflé froid de Caneton à l’Orange

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is made in the same way as Caneton glace aux Cerises except that the breasts are used for making the Mousse instead of being coated with Sauce Chaud-froid.

Place the duckling in a square dish on a layer of jelly, surround with orange segments free of skin and pith, and glaze with aspic jelly flavoured with Bigarade orange juice and ½ dl (2 fl oz or ½ U.S. cup) Curasao per 1 litre ( pt or U.S. cups) of jelly.