No. 892 Filets de Canetons Sauvage à l’essence.
Wild ducks are best after frosty weather, the middling-sized ones are the best for entrées.
Roast four young ones underdone well wrapped up in vegetables, when done cut the fillets out neatly, and dress them in crown on a border of mashed potatoes, have prepared the following sauce: put a spoonful of chopped eschalots in a stewpan with a glass of port wine, the back-bones of two of the ducks and a piece of glaze the size of a walnut, boil two minutes, then add a pint of brown sauce (No. 1) and ten spoonfuls of consommé, simmer a few minutes, take out the bones, skim, reduce it fast till it adheres to the back of the spoon, pass it through a tammie into another stewpan, add a little cayenne pepper and lemon-juice, when hot sauce over and serve.