3489 Terrine de Caneton à la Geleé

Name: Terrine de Caneton à la Geleé
Cuisine: France
Ingredients: stuffing; pork fat; butter; duck livers; salt; pepper; onion; thyme; bayleaf; rouen duckling; terrine; brandy; aspic jelly; duckling; strong veal; jelly; boiling water

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare a stuffing as follows: In a pan melt 100 g (3½ oz) finely chopped pork fat