No. 955 Canetons au jus d’orange.
Roast two ducklings plain, and serve with a sauce au jus d’orange (No. 17) over.
No. 956 Canetons au jus d’eschalotte.
Roast as in the last and serve with a sauce au jus d’eschalotte (No. 16) under.
No. 957 Guinea Fowls.
These birds must be very young, for being naturally very dry, they are not eatable if more than twelve months old; they are generally larded or barded, and served plain roasted, rather well-done, they are trussed like the common fowls, and require nearly three quarters of an hour to roast.