Singe, draw, and wipe two fine, tender ducks ; cut away the wings, legs, and breasts, then put the carcasses in a roasting-pan ; sprinkle a little salt over, spread on each bird a very little butter, and place them in the oven for six minutes ; remove them, and hash them up. Lay them in a saucepan, moistened with a pint of white broth (No. 99) ; add a small bouquet (No. 254), and let cook on the stove for fifteen minutes. Put an ounce of butter in a sautoire, add the wings, legs, and breasts, previously laid aside ; season with a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg, and let cook on a brisk fire for three minutes on each side. Add half a glassful of good sherry, half a pint of Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), two thin slices of smoked beef-tongue cut into Julienne-shaped pieces, two cut-up truffles, six fine mushrooms, also cut up; then strain the gravy of the carcasses over this ; let cook all together for fifteen minutes more, then artistically dress the salmi on a hot dish, decorate with six heart-shaped bread croutons (No. 133), adjust paper ruffles to the end of the wings and legs, and serve.