Duckling a la Rouennaise

Chop up half a pound of onions, blanch, then fry in butter; chop up also half a pound of chicken livers, and half a pound of leaf lard, each one separately; mingle all together, and when very hot thicken with six egg-yolks; add four ounces of bread-crumbs to this preparation, some chopped parsley, and finely cut up chives. Remove the breastbone from a duck and fill the empty space with the above; truss for roasting and wrap it up in buttered paper, and roast for about half an hour. Serve it on a little clear gravy (No. 404), and have a sauce-boatful of the following sauce: Cut up two ounces of onions in one-eighth of an inch squares; cook them in salted water, drain and return them to a saucepan to moisten with red wine; when this has fallen to a glaze dilute it with espagnole sauce (No. 414).