Bone out the inside of the duckling and stuff it with a forcemeat made with
Unwrap the duckling, remove the breasts, cut them into long thin slices and arrange them back on the forcemeat. Glaze with sherry-flavoured aspic jelly and place it in an oval bowl or deep rectangular dish the bottom of which is coated with a layer of set jelly. Surround the bird with large stoned Spanish olives filled with foie gras puree and half cover these with more jelly.
© 1903 All rights reserved. Published by Taylor and Francis.