Roast the duckling keeping it very underdone. Remove the two breasts and keep covered for later use.
Remove the legs (these are not served but should be utilized for something else); discard the parson’s nose then pound the carcase.
In a pan place
Now add the pounded carcase and
Pass firmly with pressure through a fine strainer, reboil for a few minutes and finish away from the heat with
For service cut the reserved breasts into 3 or 4 pieces and place them in a timbale or deep dish; add a garnish of fresh mushrooms sauteed in butter and slices of truffle both carefully mixed together with a few spoonfuls of Meat Glaze and a spoonful of butter.
Cover the whole with the prepared sauce and serve accompanied with a dish of fresh noodles tossed in brown butter.
© 1903 All rights reserved. Published by Taylor and Francis.