Ruddy Ducks a la Hamilton

Prepare and cook the ducks the same as for roasted (No. 2066); detach the fillets without taking off the skin and range them at once in a sautoir, pour over some reduced espagnole sauce (No. 414) and a little good sherry; roll them in this off the fire and strain the juice of a lemon over. Dress the fillets in a circle on a poached and unmolded forcemeat border placed on a dish, and fill the insides with a garnishing of truffles, mushrooms, olives and cut up foies-gras; cover both fillets and garnishing lightly with the sauce and serve more of it separately after straining it.