Truss two ducklings with their legs turned inside, roast them in
vegetables, but just before they are done take away the vegetables and
let them obtain a little colour; have ready boiled three pints of young
peas, which put in a stewpan, with half a teaspoonful of salt, three of
sugar, a bunch of ten spring green onions tied up with a few sprigs of
parsley, one bay-leaf, a sprig of thyme, ten spoonfuls of brown sauce
(No. 1), and two of consommé; you have boiled half a pound of lean
bacon, which cut into neat square pieces the size of small walnuts, put
them in the stewpan with the peas and simmer altogether ten minutes,
take out the bunch of herbs, place your ducklings in a flat stewpan,
pour the peas over and place them in your bain marie for half an hour
before serving, then dress your ducklings on a dish, pour the peas over
and serve.