1756—Aiguillettes de Rouennais aux Cerises

Prepare the duckling as above, but add a little Madeira to the braising-liquor. Clear the latter of grease; thicken with arrowroot; strain through muslin, and add one-half lb. of stoned morello cherries, at the last moment. Set the cherries round the No. 1755, Aiguillettes de Rouennais à la Bigarrade; coat the latter thinly with sauce, and serve what remains of the latter, separately.