Salmis of Teal Ducks a la Harrison

Roast some teal ducks as for No. 2068. Fry a shallot lightly in butter without acquiring color; add some raw chopped mushrooms, salt, pepper and nutmeg, then moisten with champagne and reduce with the following fumet and espagnole sauce (No. 414) to a proper consistency. Break up the carcasses of the birds, moisten these with broth (No. 194a) and cook for fifteen minutes, then strain forcibly; add to it some cooked ham cut in one-eighth of an inch squares and chopped parsley. The ducks must be cut in four pieces each, namely: two legs, two wings, each of these to be cut lengthwise; dress, mix the gravy and sauce together, pour it over and surround with heart-shaped croutons, then serve.