No. 538 Ducklings aux légumes printaniers.
Roast them as above, and serve as directed for the poulardes (No. 521).
No. 539 Ducklings à la Chartre.
Roast your ducklings as before, have ready fifty young turnips turned in the shape of pears, put half an ounce of sifted sugar into a convenient-sized stewpan, set over the fire, and when it melts and assumes a brownish tinge add half a pound of butter and the turnips, toss them over every now and then, and when about three parts done and a light-brown colour turn them out on a cloth to drain the butter from them, likewise drain all the butter from the stewpan, put your turnips again into it, with a quart of brown sauce (No. 1), half a pint of white stock, and a bunch of parsley, boil altogether ten minutes, or till the sauce adheres to the spoon, dress a croustade in the form of a vase in the centre of the dish, dress the ducklings round, take the parsley from the sauce, dress some of the turnips with taste upon the croustade and the remainder between each duckling; pour the sauce round and serve.