No. 843. Filets de Canetons aux petits pois.
Roast four ducklings in vegetables as directed in the Removes, take away the vegetables just before they are done, to give the breasts a slight colour; then cut out the fillets very neatly, dress them on a small border of mashed potatoes with a thin crouton of fried bread between each, put a pint and a half of young green peas (previously boiled) in a stewpan, with the gravy that has run from the ducklings, two ounces of fresh butter, a teaspoonful of sugar, and a little salt, keep tossing them over the fire till quite hot, then add a liaison of one yolk of egg mixed with two tablespoonfuls of cream, stir it in quickly, place them in the centre of the dish in pyramid and serve.
No. 844. Filets de Canetons à la chicorée.
Proceed with the ducklings precisely as above, fillet and dress the same, serve with some endive prepared as directed (No. 119) in the centre, but not too much nor too thick.
No. 845. Filets de Canetons à la macédoine de lêgumes.
Roast and fillet four ducklings as before, then prepare a stand of vegetables as directed for Chartreuse (No. 604), but not more than two inches in height, fill it with stewed cabbage well pressed and almost dry, and turn it out on your dish; when perfectly hot and the vegetables sufficiently cooked, dress the fillets in crown on the top, have ready a Macédoine de legume (No. 98), which dress in pyramid in the centre and serve.
No. 846. Filets de Canetons au jus d’orange.
Roast and fillet four ducklings as before, dress them in crown on a border of mashed potatoes, and have ready the following sauce: put twenty spoonfuls of brown sauce in a stewpan with ten of white stock, place it over the fire to boil, with some bones from the breast of the ducklings, boil to a demi-glace, keeping it skimmed, take out the bones and pass the sauce through a tammie, then add the rind of an orange free from pith, which you have previously cut in fillets and blanched five minutes in boiling water, boil the sauce a few minutes, keeping it stirred, and finish with the juice of half the orange, sauce over and serve. This sauce requires to be quite transparent, but to have consistence enough to adhere to the fillets; filets de canetons à la bigarade are the same as above, merely substituting a Seville or real bigarade for a sweet orange.
No. 847. Filets de Canetons farcis.
Bone a duckling by placing it on your board and opening it at the back-bone, which is first to be taken out, then lay it out flat: take out the other bones singly, and cover the interior with forcemeat of fowl (No. 122), filling up every cavity and making it perfectly level on the top, put some thin slices of bacon at the bottom of a deep sauté-pan with a bunch of parsley and a few onions in slices, lay the duckling over and cover with white stock, lay a sheet of buttered paper over and put it in a slow oven for one hour or more till tender, take it up, lay it on a dish free from the bacon or onions, place another dish over and press it till cold, then cut it into pieces the size and shape of the other fillets above, warm them in a sauté-pan in a little good stock, dress them in crown and serve in any of the preceding ways.