Duckling, with Spanish Olives

Singe, draw and clean a duckling, then bone it from the ribs. Mix in a vessel equal quantities of liver baking forcemeat (No. 64) and chicken forcemeat (No. 73); add two spoonfuls of tomato puree (No. 730) and a large salpicon of cooked foies-gras. With this dressing fill the body and breast of the duckling where the pouch was; sew up the skin underneath, and truss it with the legs thrust inside as for an entree (No. 178); lard over and wrap it in thin muslin, then cook slowly for one hour in some stock (No. 194a). Drain off the duckling, tighten the cloth and let get cold, after unwrapping and untrussing it; detach the breast, keeping it whole, and cut it into slices without misshaping it; then return it to its original place. Wipe the duckling well, and cut a piece from underneath so that it will stand plumb, and set it on a grate; cover it over with some excellent brown chaudfroid sauce (No. 594), finished with tomato sauce (No. 549) and reduced with Madeira wine. After this sauce has drained off well keep the duckling for ten minutes in the ice-box; remove and dress it on a thick layer of jelly that has stiffened on a dish, and surround both sides and front with a garnishing of large Spanish olives, stuffed with foies-gras and covered with brown chaudfroid sauce (No. 594).