Cook and fillet four wild ducks as in the last, dress upon your dish and
put them into the hot closet to keep hot with a cover over them; chop up
the legs and back very fine and put them in a stewpan with a glass of
sherry and a bunch of parsley, boil five minutes, then add a pint of
consommée, boil ten minutes, skim and pass through a cloth into another
stewpan, reduce to half glaze, then add ten tablespoonfuls of brown
sauce (No. 1), a little sugar, and half the yellow rind of a large
orange, cut in fine strips and blanch five minutes, boil altogether a
few minutes, finish with a teaspoonful of juice from the orange, sauce
over and serve.