Chapter XVI · Poultry (Volaille) · No. 1749
Built upon: No. 273Blanchings
1749—Caneton aux Olives
Prepare the duckling as above, and keep the sauce short and succulent. A few minutes before serving, add one-half lb. of stoned and No. 273, Blanchings olives. Glaze the duckling at the last moment, and dish it surrounded with the olives and the sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1749, p. 556. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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