1035. DUCKLINGS, A LA ROUENNAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
For braizing the ducklings
For the turnips
For garnish
Instructions (3)
  1. Truss two fat ducklings for boiling, put them in a stewpan, with about three quarters of a pound of streaky bacon (previously par-boiled), a carrot, an onion, and a garnished faggot of parsley, and cover them with thin layers of fat and place a round of buttered paper; moisten with a quart of white broth, and then set them to braize gently for about three quarters of an hour.
  2. Cut a bunch of young turnips into the shape of large olives, or half-moons, and fry these in a stewpan with two ounces of clarified butter, and a dessert-spoonful of pounded sugar, over the fire, until they acquire a deep yellow colour; then strain off the butter, and put the turnips into a smaller stewpan containing sufficient bright Espagnole sauce (No. 3) for the entrée; add a little of the liquor from the ducks to flavour them, and set them to boil gently by the side of a stove-fire until they are done, at the same time attending to the reduction of the sauce to its proper consistency.
  3. When about to send to table, the ducks may either be served whole, or cut up into small joints and neatly trimmed; pile these in the same manner as for a fricassée, keeping the fillets and breasts at the top; garnish the entrée with the turnips, place a bor-der of scallops of streaky bacon round the base, pour the sauce over the ducks, and serve.
Original Text
1035. DUCKLINGS, A LA ROUENNAISE. TRUSS two fat ducklings for boiling, put them in a stewpan, with about three quarters of a pound of streaky bacon (previously par-boiled), a carrot, an onion, and a garnished faggot of parsley, and cover them with thin layers of fat and place a round of buttered paper; moisten with a quart of white broth, and then set them to braize gently for about three quarters of an hour. Cut a bunch of young turnips into the shape of large olives, or half-moons, and fry these in a stewpan with two ounces of clarified butter, and a dessert-spoonful of pounded sugar, over the fire, until they acquire a deep yellow colour; then strain off the butter, and put the turnips into a smaller stewpan containing sufficient bright Espagnole sauce (No. 3) for the entrée; add a little of the liquor from the ducks to flavour them, and set them to boil gently by the side of a stove-fire until they are done, at the same time attending to the reduction of the sauce to its proper consistency. When about to send to table, the ducks may either be served whole, or cut up into small joints and neatly trimmed; pile these in the same manner as for a fricassée, keeping the fillets and breasts at the top; garnish the entrée with the turnips, place a bor-der of scallops of streaky bacon round the base, pour the sauce over the ducks, and serve.
Notes
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