Caneton en Mayonnaise.—For this the ducklings
should properly have been roasted the previous day,
and left to get cold uncut, this, however, is a counsel
of perfection. Cut the cold bird up into neat joints
and marinade these carefully for a few hours in a
tablespoonful of olive oil, the juice of a lemon, and
some broken up parsley stalks. Meanwhile prepare a
rich mayonnaise sauce; have ready some well washed
cabbage lettuces from which you remove the outer
leaves, putting aside the hearts; break up the outer
leaves as small as you can, and season them with oil,
vinegar, black pepper, and salt, tossing them well
together to get them thoroughly seasoned with the
dressing; now lift them out of the mixing bowl,
and make a layer of them on the centre of a dish,
arrange the duck joints, which you have lightly
drained from the marinade, neatly over this, and
pour the mayonnaise smoothly over it all. Now
arrange the quartered hearts of the lettuce round
the dish alternately with plovers' eggs (if in season,
if not, replace them with quartered hard-boiled
eggs); washed, boned, and filleted anchovies; or, if
preferred, remove the stones from some nice olives
filling these either with a fillet of anchovy in oil, or
anchovy butter. This will give an idea of how the
Salade en Mayonnaise is served by first-class French