(2065). Ruddy Ducks A La Hamilton (Canards Sauvages, Ruddy A La Hamilton)

Prepare and cook the ducks the same as for roasted (No. 2066); detach the fillets without taking off the skin and range them at once in a sautoir, pour over some reduced espagnole sauce (No. 414) and a little good sherry; roll them in this off the fire and strain the juice of a lemon over. Dress the fillets in a circle on a poached and unmolded forcemeat border placed on a dish, and till the insides with a garnishing of truffles, mushrooms, olives and cut up foies-gras; cover both fillets and garnishing lightly with the sauce and serve more of it separately after straining it.

(2066). Ruddy Ducks, Roasted (Canards Sauvages, Ruddy Rotis)

This duck is roasted either on the spit or in the oven. Pick and take off all the down: singe, wipe and draw, then cut, off the wings near the body, suppress the necks, turn in the feet and truss, the same as canvasback (No. 179). Put them to roast on the spit or in the oven for twelve to fifteen minutes according to the heat of the fire and the size of the cluck, keeping them rare: take them off and serve with a little clear gravy (No. 404) poured over and garnish with quartered lemons; serve.