Prepare six fillets from three wild ducks as in the last, have six
croutons of fried bread (or scippets), chop the livers of the ducks up
very fine, mix with a little chopped parsley, pepper, salt, and a small
pat of butter, spread some upon each of the croutons, thicker in the
middle than at the sides; set them ten minutes in a warm oven and
salamander, dress them alternately with the fillets upon a border of
mashed potatoes in crown, sauce the same as in the last, with the
addition of twenty mild stoned olives just before serving.