Salmis of Canvasback Ducks

Cook either on the spit or in the oven two ducks prepared for roasting (No. 179); when nearly done, untruss and divide each one into six pieces, cutting the breast in four and legs in two. (The legs are generally fibrous and tough.) Put all the pieces in a saucepan with their own blood and keep them warm in a bain-marie, having a lid on top. Put the fragments of the ducks, broken in pieces into another saucepan with a pint of red Bordeaux wine, half a shallot and a pinch of mignonette, let boil slowly until the liquid is reduced to half, then pass it through a colander into a sautéing dish, adding the same quantity of thick espagnole sauce (No. 414); reduce the whole until consistent, pass it once more through a tammy and finish by incorporating therein a tablespoonful of sweet oil and the strained juice of half a lemon. Pour this sauce over the cut up ducks and dress on the center of a dish, garnish around with half heart croutons hollowed out in the center and filled with minced celery parboiled and cooked in consommé (No. 189), cover with half-glaze and Madeira sauce (No. 413).