Roast and fillet four wild ducks as before, dress them in crown, and
serve with a sauce à la purée de grouse (No. 59) over.
Widgeons are rather smaller than the wild ducks, but are dressed exactly
the same; care should be taken in roasting any kind of water-fowl that
it should be rather underdone, and if there is a necessity for warming
them in sauce when cut up for entrées, care should be taken that they
do not boil in it, for it would give the sauce a greasy appearance, and
cause the fillets to eat tough and altogether very unpalatable.