(1941). Duckling, With Bigarade Sauce (Caneton A La Sauce Bigarade)

Make a small hash with some fresh pork, the duck's liver and two cooked chicken livers; mix into it a handful of white bread-crumbs, one egg-yolk and two or three spoonfuls of mushrooms, onions and parsley all minced very fine. With this preparation fill a duck's stomach; sew up the apertures, truss and roast it on the spit or in the oven, basting liberally with butter. Drain and dress it on a dish with some clear gravy (No. 404), and serve a bigarade sauce (No. 435) separately.

(1942). Duckling, With Jerusalem Artichokes (Caneton Aux Topinambours)

Cook the duckling the same as for Andalouse (No. 1930), and when done dress and surround it with a garnishing of glazed and peeled Jerusalem artichokes; serve with a separate sauce-boat of half-glaze sauce (No. 413) worked with butter and finished with parsley and lemon juice.

(1943). Ducklings, With Oranges (Canetons Aux Oranges)

Prepare two ducklings as for an entree (No. 178). Line a saucepan or a braziere (Fig. 134) with carrots, onions, fragments of fat pork, slices of ham and raw veal, a bunch of paisley garnished with thyme and bay leaf, mushroom peelings and melted fat pork. Lay the ducklings over, the breasts upper-most and pour on a pint of stock (No. 194a); cover and reduce the liquid slowly and completely, then remoisten with half stock and half champagne or white wine, and let simmer until thoroughly cooked. Strain the stock, remove its fat, despumate and reduce it to a half-glaze: take out a fourth part of it and to the remainder, add the blanched and shredded peels of two oranges; let cook again for fifteen minutes. Peel two oranges, free of all pith, remove the pulp between each section and take out the seeds, then add this to the sauce; dish the ducklings, cover with a quarter of the sauce kept aside and surround with two medium oranges cut in four. Serve the sauce separately at the same time as the ducks, or else substitute an orange sauce (No. 511).

(2482). Duckling, With Spanish Olives (Caneton Aux Olives D'Espagne)

Singe, draw and clean a duckling, then bone it from the ribs. Mix in a vessel equal quantities of liver baking forcemeat (No. 64) and chicken forcemeat (No. 73); add two spoonfuls of tomato puree (No. 730) and a large salpicon of cooked foies-gras. With this dressing till the body and breast of the duckling where the pouch was; sew up the skin underneath, and truss it with the legs thrust inside as for an entree (No. 178); lard over and wrap it in thin muslin, then cook slowly for one hour in some stock (No. 194a). Drain off the duckling, tighten the cloth and let get cold, after unwrapping and untrussing it; detach the breast, keeping it whole, and cut it into slices without misshaping it; then return it to its original place. Wipe the duckling well, and cut a piece from underneath so that it will stand plumb, and set it on a grate; cover it. over with some excellent brown chaudfroid sauce (No. 594), finished with tomato sauce (No. 549) and reduced with Madeira wine. After this sauce has drained off well keep the deckling for ten minutes in the ice-box; remove and dress it on a thick layer of jelly that has stiffened on a dish, and surround both sides and front with a garnishing of large Spanish olives, stuffed with foies-gras and covered with brown chaudfroid sauce (No. 594).