Ducklings a la Bordelaise—Sauted

Cut up two ducklings into five pieces each, obtaining the two legs, the two wings and one piece from the breastbone; pare them nicely, leaving on the pinions, but suppressing the bone from the legs, saute in half clarified butter and half oil with the addition of four ounces of bacon cut in three-sixteenth of an inch squares, the well-chopped livers, two teaspoonfuls of chopped shallot, the same of parsley and a soupcon of garlic; moisten with white wine, add half a pound of finely chopped cepes, four ounces of cooked ham cut in eighth of inch squares, espagnole sauce (No. 414), and some tomato puree (No. 730). Remove at the first boil, dress the duck, pour the sauce over, garnish the extremities with paper frills (No. 10), and serve immediately.