Take the fillets of two ducks. Put them into a buttered sauté-pan and poach for five minutes in a good oven. When done cut them out with a cutlet-cutter and spread on one side of each fillet some liver force-meat, then chaud-froid over with some tomato sauce. When set, dish them flat on the entree-dish with some aspic, some skinned grapes in the centre, and a grape here and there. Serve with grape salad.