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File:Caneton Rouennaise à la Presse.jpg

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Description 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.
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Source Flickr: Paris 1906-136
Author Edsel Little
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current01:58, 5 June 2012Thumbnail for version as of 01:58, 5 June 20124,032 × 3,024 (2.94 MB)Flickr upload botUploaded from http://flickr.com/photo/27119975@N00/5880181275 using Flickr upload bot
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