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Duck Pie

(Chartres.) Line a dish with puff paste, bake it to color it, and then fill it. Mix 1 pound of sausage meat with onion, parsley, salt, and pepper, chopping the onion fine. Cut into thin slices the meat of 2 fine cooked ducks,--if made of the remains of roast duck less sausage will be needed,--let these slices be left for an hour in a mixture of olive oil, pepper, onion juice, and tarragon vinegar, then drain and arrange in layers in the dish, with the sausage meat between. Cover with a fancy lid of paste, egg it to make it glaze, and bake it 1 1/2 hours. Serve hot or cold.