825 | Duckling à la Rouennaise.
—Take two fine ducklings of one and a half pounds each, singe, draw, and truss them with the legs thrust inside; lay them in a roasting-pan, and cover them with half an ounce of butter, seasoning with a pinch of salt; put them in the oven for ten minutes. Cut four medium-sized turnips into small dice-shaped pieces, put them in a saucepan with half an ounce of butter and half a teaspoonful of powdered sugar; let cook for ten minutes, then moisten with a pint of Espagnole sauce (No. 151). Lay the ducks in the saucepan with the turnips, and let cook again all together for twenty-five minutes; arrange the ducks on a hot dish, untruss, and decorate the dish with the turnips. Pour the sauce over all, and serve.