1039. Fillets Of Ducklings, A La Macedoine

These must be prepared in the same manner as the foregoing; when the fillets are trimmed, place them in a sautapan with some half-glaze made from the carcasses, and when about to send to table, warm them without allowing them to boil, as that would make them tough ; dish them up in a close circle with a crouton of fried bread in between each fillet, fill the centre with a Macedoine of vegetables (No. 143), pour some bright half-glaze round the base, and serve.

1040. Salmis Of Fillets Of Ducklings

Prepare the breasts of the ducklings, and roast them off in the manner directed for those a la Bigarrade; cut them out, trim and score them, and place them in a sautapan with a little half-glaze. Next, roast the legs of a light-brown color, and when done, break them up, and put them into a stewpan with four shalots, a handful of parsley, a dozen pepper-corns, some mushroom trimmings, a bay-leaf, and sprig of thyme; moisten with a pint of Claret or Sauterne wine, and set this to boil very gently over a slow fire for about half an hour; then, strain it off through a sieve, add this extract or essence to an equal proportion of Espagnole sauce (No. 3), and work it in the ordinary manner: when it has been cleared by gentle ebullition, and afterward reduced by boiling to its proper consistency, strain it through a tammy into a bain-marie. When about to send to table, warm the fillets carefully, dish them up as in the former cases, fill the centre with scollops of truffles and mushrooms, pour the sauce over the entree, and serve.

Note. - In addition to the foregoing methods for dressing ducklings for entrees, they may also, if intended to be served whole, be treated according to the directions for dressing ducks for removes and flanks ; for which, see those articles.