Caneton à l'Indécis.—Three parts roast a fine
young wild duck (or an ordinary duck), then cut it
into joints, and lay it in a stewpan with salt, pepper,
two tablespoonfuls of best olive oil, half a glassful
of claret, and the juice of one lemon. Stir this all
over the fire for half an hour, then serve. This is
said to be a recipe liked by Sara Bernhardt, who,
however, adds truffles to it, it is said.