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Cutlets of Duck, Demi-Glace

Cut meat from breast of duck left over from yesterday into small square pieces. Cut into same shape two ounces cooked ham, six canned mushrooms and one small truffle. Mix in a saucepan one ounce butter with an ounce flour and stir on the fire until a nice light brown, then pour in two gills demi-glace and two tablespoons sherry. Mix well, let boil for ten minutes, add cut meat and other articles, with a half teaspoon each chopped parsley and chervil. Season with a half teaspoon salt, a saltspoon each cayenne and grated nutmeg, mix well and let cook for ten minutes, occasionally stirring at bottom. Add two egg yolks, sharply stir while heating for two minutes, pour force in a dish and let cool off. Divide into six even parts, roll out on a lightly floured table to cutlet forms, dip in beaten egg, roll in bread crumbs, place in a frying basket and fry them in boiling fat for ten minutes. Lift up, drain well, dress on a dish with a folded napkin, adjust a paper frill at the end of each cutlet, decorate with a little parsley and serve.