Roast four small ducklings in vegetables; have ready a croustade cut in
the shape of a vase, set it on a few mashed potatoes in the centre of
the dish, dress the ducklings with their tails towards it, and have
ready the following sauce: put two quarts of demi-glace (No. 9) in a
stewpan, when it boils have ready turned sixty French olives, which
throw into it, season with half a tablespoonful of sugar, when very hot
put the olives on the top of the croustade, pour the sauce over and
serve directly.