Roast four ducklings in vegetables as directed in the Removes, take away
the vegetables just before they are done, to give the breasts a slight
colour; then cut out the fillets very neatly, dress them on a small
border of mashed potatoes with a thin crouton of fried bread between
each, put a pint and a half of young green peas (previously boiled) in a
stewpan, with the gravy that has run from the ducklings, two ounces of
fresh butter, a teaspoonful of sugar, and a little salt, keep tossing
them over the fire till quite hot, then add a liaison of one yolk of egg
mixed with two tablespoonfuls of cream, stir it in quickly, place them
in the centre of the dish in pyramid and serve.