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WILD DUCK, FILLETS OF, WITH TRUFFLES (another way)

Clean two wild ducks, and cut off the flesh from the breasts and sides in neat slices. Put the carcases and giblets of the birds into a saucepan with a thick slice of fresh butter rolled in flour, and add half a dozen mushrooms and two shallots finely minced, the parings of two ounces of truffles, and a little salt, cayenne, and pounded mace. Shake the saucepan over the fire for a few minutes. Pour in a gill of good stock, stew the sauce till strong and well-flavoured, then add a large glass of claret. Fry the slices of duck in butter, drain and simmer gently in the sauce till tender.