3488 Soufflé froid de Caneton à l’Orange

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.