Fasciculus:Caneton Rouennaise à la Presse.jpg

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Descriptio Caneton Rouennaise à la Presse is recipe 3476 from Auguste Escoffier's "La Guide Culinaire." It is duck prepared using a duck press and served with Sauce Rouennais, a Bordelaise sauce with the addition of puréed duck liver.
Datum
Fons Flickr: Paris 1906-136
Auctor Edsel Little
Permissio
(Reusing this file)
This image, which was originally posted to Flickr, was uploaded to Commons using Flickr upload bot on 5 Iunius 2012, 01:57 by Glane23. On that date, it was confirmed to be licensed under the terms of the license indicated.
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26 Iunii 2011

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