1751—Caneton aux Petits Pois

Brown in butter six oz. of salted breast of pork, cut into large dice and No. 273, Blanchings, and fifteen small onions. Drain the pork and the onions, and set the duckling to fry in the same butter. When it is well coloured, remove the butter; swill with a little brown stock, and add one-half pint of thin, half-glaze sauce, one and one-half pints of fresh peas, one faggot, the pork dice and the onions, and complete the cooking of the whole gently.

Dish the duckling, and cover it with the garnish and the sauce, after having withdrawn the faggot therefrom and reduced the sauce so that it only just covers the garnish.