Roast and fillet four ducklings as before, then prepare a stand of
vegetables as directed for Chartreuse (No. 604), but not more than two
inches in height, fill it with stewed cabbage well pressed and almost
dry, and turn it out on your dish; when perfectly hot and the vegetables
sufficiently cooked, dress the fillets in crown on the top, have ready a
Macédoine de legume (No. 98), which dress in pyramid in the centre and
serve.