Ducklings' Fillets a la Perigueux

This entree is to be dressed on a wooden foundation covered with cooked or noodle paste (No. 142). Have a small pyramidal mold, smooth and well rounded, and poach in it a loaf of chicken or veal forcemeat mingled with an equal quantity of liver baking forcemeat (No. 64); keep this mold in water until needed. Cook six ducklings in a good mirepoix stock (No. 419), having only very little liquid, and when done drain them out to untruss; detach the two fillets from each breast retaining both skin and wing bones, then pare. Quickly unmold the small forcemeat loaf on the center of the paste-covered foundation; mask it over with veloute (No. 415), reduced with the duck stock, and dress the fillets in a detruncated circle around, that is the six fillets on the right side are to incline one way, while the six on the left the other. On the summit of the support, in the hollow formed by the points of the fillets, dress a tasteful cluster of small, round truffles peeled and cooked when required with Madeira sauce, and glazed over with a brush. Lightly cover over the fillets and the bottom of the dish with more of the same sauce, and send a sauce-boatful of it at the same time as the fillets.