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Salmi of Duckling, Parisienne

Singe and neatly draw a fat duckling of about four to five pounds, keeping the heart and liver freed from the gall bag on a plate. Place in a small roasting pan a quarter sliced carrot, half a sliced onion, one sliced branch celery, one clove and a sprig of bay leaf; then place the duck on top. Season with a heavy teaspoon salt and half teaspoon white pepper; pour two tablespoons water in the pan, neatly spread a half tablespoon melted butter on top of the bird. Set in a brisk oven for twenty-five minutes, or until of a nice golden colour. Remove it from the oven. Then cut away the legs and breast from the duck, and cut each leg and the breast in three pieces. Place the pieces in a sautoire with two tablespoons sherry and a tablespoon brandy and keep warm. Place all the vegetables from the pan in a mortar, add the whole carcass, liver and heart, and sharply pound the whole to a pulp; transfer into a small saucepan with two gills of demi-glace and one gill tomato sauce; mix well and let boil for ten minutes. Strain this through a cheesecloth into the pan with the duck; lightly mix, let slowly boil for fifteen minutes on the range. Dress the pieces of duck on a hot dish, one overlapping another. Pour the sauce over and serve.