—Prepare the salmi of ducks as for the above ([No. 826]), adding half a pint of parboiled and stoned olives to the sauce. Use six heart-shaped fried croûtons of bread ([No. 133]) instead of the hominy, and serve.

828. Salmi of Duck à la Chasseur.

—Make a salmi the same as for [No. 826], adding twelve sliced mushrooms, and serve with six heart-shaped croûtons ([No. 133]).

829. Salmi of Duck à la Bourgeoise.

—Prepare two fine ducks as for [No. 826], and add twelve glazed onions ([No. 967]), and two raw carrots cut clove-garlic-shaped, letting them cook in salted water for ten minutes previous to adding them to the salmi, also half an ounce of salt pork, cut in square pieces, and let cook together with the ducks for fifteen minutes more; then serve.

830. Salmi of Duck à la Montglas.

—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 croûtons ([No. 133]), adjust paper ruffles to the end of the wings and legs, and serve.

831. Salmi of Duck à la Maréchale.

—Proceed exactly the same as for “Salmi à l’Américaine” ([No. 826]), adding twelve small godiveau quenelles ([No. 221]), and twelve mushrooms cut in two. Let heat well for five minutes, then serve with six fried bread croûtons ([No. 133]).

A pinch of salt represents 205 grains, or a tablespoonful.