Ducklings' Fillets a la Macedoine or Green Peas

Singe, drain, and clean two young ducklings trussed for entree (No. 178); lay them in a saucepan lined with bardes of fat pork, moisten to half their height with good mirepoix wine stock (No. 419), let boil, then skim or simmer over a slow fire or in the oven until done, basting over at frequent intervals, and glazing to a fine color; it will take from three-quarters of an hour to one hour to cook them. When the ducks are thoroughly done, remove the fillets, strain, skim, and reduce the stock with espagnole sauce (No. 414), and when it becomes succulent and properly reduced, add it to the fillets with a piece of fine butter, rolling all the while to mix well. Dress the fillets in a circle, filling the inside with a macedoine of vegetables (No. 680), or small fresh peas with bacon prepared as follows: Have half a pound of bacon cut in half inch dice, unsalt by parboiling, drain and fry in butter with some small onions; moisten with brown sauce (No. 414), and some of the duck stock, let simmer until the onions and bacon are cooked, then throw in three pints of peas cooked French style (No. 2743). Mix all together and pour it into the center of the fillets, or else serve with a garnishing of cucumbers and Villeroi (No. 2732).