1768—Aiguillettes de Canetons à l’Écarlate

No. 250, Poëlings a Rouen duckling until it is just cooked, and let it cool in its liquor. Raise the fillets; skin them, and cut them each into eight thin slices. Coat them with a brown chaud-froid sauce, and decorate with truffles. Prepare an equal number of slices of tongue the size and shape of the slices of duckling, and coat them with aspic.

With the remains and the meat of the legs, prepare a mousse, and pour it into a square or oval silver dish; let it cool, and then set the No. 1755, Aiguillettes de Rouennais à la Bigarrade of duckling and the slices of tongue upon it, alternating them in so doing, and cover the mousse with aspic.