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.