No. 894 Filets de Canetons Sauvage au jus d’orange.
Cook and fillet four wild ducks as in the last, dress upon your dish and put them into the hot closet to keep hot with a cover over them; chop up the legs and back very fine and put them in a stewpan with a glass of sherry and a bunch of parsley, boil five minutes, then add a pint of consommée, boil ten minutes, skim and pass through a cloth into another stewpan, reduce to half glaze, then add ten tablespoonfuls of brown sauce (No. 1), a little sugar, and half the yellow rind of a large orange, cut in fine strips and blanch five minutes, boil altogether a few minutes, finish with a teaspoonful of juice from the orange, sauce over and serve.