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Fillets of Wild Ducks

Prepare and roast the ducks as for fillets of wild ducks with game sauce, keeping them rather underdone. When cooked remove the fillets from the breasts and trim them neatly. Cut as many croutons of bread as there are fillets, and fry them in butter until they are of a golden brown color. Chop the livers of the ducks, season with salt, pepper and finely-minced parsley, and work in a small quantity of butter. Spread the croutons with a layer of the liver mixture, thicker in the middle than at the sides; place them for a few minutes in a hot oven, and then brown them with a salamander. Arrange the fillets and croutons in a circle on a hot dish alternately, pour in the center some game sauce with a few mild stoned olives in it, and serve. Fillets of Wild Ducks with Orange Sauce Fillet three wild ducks, score the skin and put them in a bowl with onions cut in halves, a few sprigs of parsley, some mushroom catsup, and season with salt, peppercorns, and cover with oil. When the fillets have steeped in this marinade for an hour take them out, put them in a fryingpan with a little oil, and fry them over a sharp fire, turning occasionally. When done drain, arrange on a dish in a circular form, and serve with orange sauce in a sauceboat.