Procure two fine ducks : singe, draw, wipe neatly, and Cut off the wings, legs, and breasts ; put the two carcasses in a saucepan, sprinkle a little salt over, and put it in the oven to cook for six minutes ; remove them, and hash them up. Put them back into a saucepan with a pint of white broth (No. 99), and a small bouquet (No. 254), and let cook on a moderate fire for fifteen minutes. Put an ounce of butter in a sautoire, lay in the wings, legs, and breasts, then season with a pinch of salt and half a pinch of pepper ; cook on a very brisk fire for three minutes on each side, then add half a glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), and the zest of a lemon ; strain the gravy of the carcasses over, and let all cook again for fifteen minutes. Dress nicely on a hot dish, and decorate with six heart-shaped croutons of fried hominy, and serve (No. 1035).