Roast and fillet four ducklings as before, dress them in crown on a
border of mashed potatoes, and have ready the following sauce: put
twenty spoonfuls of brown sauce in a stewpan with ten of white stock,
place it over the fire to boil, with some bones from the breast of the
ducklings, boil to a demi-glace, keeping it skimmed, take out the bones
and pass the sauce through a tammie, then add the rind of an orange free
from pith, which you have previously cut in fillets and blanched five
minutes in boiling water, boil the sauce a few minutes, keeping it
stirred, and finish with the juice of half the orange, sauce over and
serve. This sauce requires to be quite transparent, but to have
consistence enough to adhere to the fillets; filets de canetons à la
bigarade are the same as above, merely substituting a Seville or real
bigarade for a sweet orange.