Medium
Published 1903
Prepare a stuffing as follows: In a pan melt
Bone out completely the inside of a Rouen duckling; remove the parson’s nose but leave the legs untouched.
Stuff it with the prepared stuffing and place in a Terrine just large enough to hold it. Sprinkle with
Meanwhile, prepare
On removing the duckling from the oven cover it in the Terrine with the prepared jelly and allow to become cold and set.
Remove the fat from the surface with boiling water as explained for Terrine de Poularde and present the Terrine on a serviette placed on an oval dish.
© 1903 All rights reserved. Published by Taylor and Francis.