MEATS.
162
then pour it round the ducks and serve very hot.
Many people let the stones of the olives stew with
the ducks. Remember ducklings need no stuffing.
Canetons aux navets, cooked precisely like the goose
à l'estouffade, are particularly good, only the sage
and onion must of course be omitted.
It is manifestly impossible, in a book of this size,
to give all the ways in which poultry can be served,
so that one can only trust that any intelligent cook
who has mastered the preceding recipes will see her
way to evolving varieties for herself, a plan followed
by all good foreign cooks. One point more before
this chapter is concluded, and that is, watercress
salad. Few garnishes are less expensive than this
one, but few are nicer, whilst the improvement it
makes in the appearance of a dish needs no telling.
Well wash the cress, dry it nicely, then sprinkle it
generously with oil, sparingly with vinegar (plain,
chili, or tarragon, to taste), a dust of salt and coral-
line or freshly ground black pepper, and use.