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.