Duck a la Britannia—Stuffed

Chop up a little green sage also one shallot, put them into a vessel and season with salt and pepper, add three hard-boiled egg-yolks, two dozen chestnuts and two tablespoonfuls of bread-crumbs; work the whole well together and with it fill the duck; truss and roast for three-quarters of an hour to one hour, then dress on a crouton of fried bread, pour over a poulette sauce (No. 527), and serve more in another sauce-boat.