(1930). Duckling A L'Andalouse (Caneton A L'Andalouse)

Procure a young duck; singe, draw and clean it well, then truss it as for an entree (No. 178); fry it very slowly with chopped up leaf lard and when it assumes a fine color, remove it from the saucepan, drain off the fat and cover the bottom with slices of ham, cut up carrots and onions, a bunch of parsley garnished with thyme and bay leaf and the duck; moisten with a little white wine and let this fall quickly to a glaze, then remoisten with a little stock (No. 194a), and let fall to a glaze twice more. After the duck is half cooked pour in two gills of Malaga wine and finish cooking slowly for about three-quarters of an hour; transfer the duck to another saucepan and keep it hot. Strain the stock and reduce it with the same amount of espagnole sauce (No. 414), to the consistency of a succulent sauce, and add to it a garnishing of small mushroom buttons, stoned Spanish olives, and small ball-shaped chicken quenelles; dress the duck, garnishing with part of the sauce, and serve the remainder separately.

(1931). Ducklings A La Bordelaise - Sauted (Canetons Sautes A La Bordelaise)

Cut up two ducklings into five pieces each, obtaining the two legs, the two wings and one piece from the breastbone; pare them nicely, leaving on the pinions, but suppressing the bone from the legs, saute in half clarified butter and half oil with the addition of four ounces of bacon cut in three-sixteenth of an inch squares, the well-chopped livers, two teaspoonfuls of chopped shallof the same of parsley and a soupcon of garlic; moisten with white wine, add half a pound of finely chopped cepes, four ounces of cooked ham cut in eighth of inch squares, espagnole sauce (No. 414), and some tomato puree (No. 730). Remove at the first boil, dress the duck, pour the sauce over, garnish the extremities with paper frills (No. 10), and serve immediately.

(1932). Duckling A La Bourguignonne - Fried (Caneton Frit A La Bourguignonne)

Divide a young tender duck into five pieces; two legs, two wings and a breast piece; pare nicely leaving the pinion bones on the wings and suppressing the leg bones; lay these pieces in a vessel to season with salt, pepper, lemon juice, chopped parsley, very little pulverized thyme and bay leaf and olive oil. Break up the carcass, fry it in butter, until we]] colored, adding mushroom parings, shallots, cloves, mignonette and nutmeg, then moisten with red wine and cook the whole slowly for half an hour, strain through a sieve and add this stock gradually to an espagnole sauce (No. 414), that is being reduced, and boil both together to the consistency of a light gravy. Boll the pieces of drained duck in flour, immerse them in eggs and fry in a very white frying fat over a moderate fire, allowing them to attain a fine golden brown while cooking, serve on a folded napkin with the sauce in a sauce-boat.

(1933). Ducklings A La Grainville - Larded (Canetons Piques A La Grainville)

Have two ducklings, draw, singe and lard them with medium lardons (No. 3, Fig. 52), having previously plunged them in boiling water to. render the meat firm. Line a saucepan with some slices of ham, place the ducklings on top and set around carrots, onions and a bunch of parsley garnished with bay leaf and thyme. Moisten to half their height with stock (No. 194a) and finish cooking, basting over frequently and glazing them in such a way that they attain a nice color; strain the stock free of its fat and reduce it to the consistency of a light syrup, mix in some blanched chopped up shallots, then remove from the fire and squeeze in the juice of two oranges. Dress and garnish around with slices of apple besprinkled with sugar and cooked in the oven; serve the sauce in a sauce boat separately.