A guide to modern cookery

down round the edges; make a slit in the top for the escape of steam, and bake in a good, moderate oven for one and one-quarter hours. On withdrawing the timbale from the oven, pour into it some succulent veal stock, flavoured with Madeira, and sufficiently gelatinous to form a nice jelly. Keep the timbale in the cool for one or two days before serving it. =Ducks and Ducklings (Canards et Canetons)= Three varieties of the duck family are recognised in cookery, viz., the Nantes duck, the Rouen duck, and the different kinds of wild duck. The latter are generally used for roasts and in salmis. The Rouen duck is also served more often as a roast than as an entrée. The characteristic trait of its preparation lies in its being kept very underdone, and it is very rarely braised. It is killed by suffocation, and not by bleeding, which is the usual mode of killing other birds. The Nantes duck, which is similar to the Aylesbury one, is not so fleshy as the Rouen duck, and may be roasted, _poëled_, or braised. 1745—CANETON NANTAIS A LA CHOUCROÛTE Take a piece of _manied_ butter the size of an egg, and insert it into the duckling with chopped parsley and shallots. Truss the bird as for an entrée; brown it in the oven, and put it in a stewpan already lined for braising. Moisten, just enough to cover, with white veal stock and Rhine wine (in the proportion of two-thirds of the former to one-third of the latter), or ordinary good white wine, and braise slowly until cooking is completed. Meanwhile, braise in the usual way two lbs. of sauerkraut with one-half lb. of salted breast of pork. When it is three-parts done, drain it, and complete its cooking with one-third pint of veal gravy and one-sixth pint of white wine, until this moistening is completely reduced. Set the sauerkraut in a border round a dish, and surround it with the pork cut into small rectangles. Place the carved duck in the centre, and coat it moderately with half-glaze sauce combined