Roast the ducks, remove the breasts or fillets, and dish them in a
circle. Pour over a _poivrade_ sauce, and fill the circle with olives.
FILLETS OF DUCK.
Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner · 第 316 / 772 题