1772—Terrine de Caneton Rouennais à la Gelée

First prepare the following forcemeat:—Heat three oz. of fat bacon, cut into small dice, and three oz. of butter in a frying-pan. Throw six fine ducks’ livers (seasoned with salt and pepper, and sprinkled with a pinch of powdered thyme, bay-leaf, and half an onion chopped) into this fat. Toss them over a fierce fire, just long enough to heat them; leave them to cool, and rub them through a sieve.

Bone the breast of a Rouen duckling and its back as far as the region of the legs, and suppress the tail. Stuff it with the preparation given above; truss as for an entrée, and put it in a terrine just large enough to hold it. Sprinkle it with a glassful of brandy; cover with a slice of bacon, and cook it in the bain-marie, in the oven, and under cover for forty minutes.

With the carcass and some strong veal stock, prepare two-thirds pint of excellent aspic, and, when withdrawing the duckling from the oven, cover it with this aspic, and let it cool. When about to serve, remove all grease, first by means of a spoon, and then by means of boiling water, and set the terrine on a napkin lying on a long dish.