(2113). Golden Plover Or Grass Plover And Bustard Plover (Le Pluvier Ou Le Vanneau)

Plover's meat is of a very delicate taste; it excites the appetite and digests easily. Plover are eaten larded or barded after being drawn and then cooked on a brisk fire. The golden and the bustard plover are very much alike, living in the same localities, eating the same food, and their meats are almost similar. Golden plover's eggs are used the same as bustard plover, but are con-sidered much inferior.

(2114). Plovers A La Montauban (Pluviers A La Montauban)

Draw, singe and clean the plovers, thrust the legs inside and split them lengthways through the back; open, beat and season with salt and pepper; saute them in clarified butter, drain this off and moisten with a little champagne and brown sauce (No. 414). adding some peeled and sliced or whole truffles. Dress the plovers in a straight row, surround them with the truffles and strain the sauce through a tammy, pour part of it over and serve the rest in a sauce-boat.

(2115). Plovers A La Stoughton (Pluviers A La Stoughton)

Draw the plovers, singe, clean and poeler them as for No. 12; after wrapping them in thin bards of fresh fat pork tying each one on with three rows of string. Fry the intestines in butter, carefully suppressing the gizzard and stomach pouch, drain off the butter and replace it by Madeira and brown sauce (No. 414). Then simmer for a few minutes; pass it through a tammy and add to it some foies-gras escalops, truffles and cocks'-combs; dress the plovers in a low croustade made of tart paste (No. 149) and pour over the garnishing.

(2116). Plovers A La Parny - Breasts (Filets De Pluviers A La Parny)

Raise the breasts from six plovers; pare, beat, salt and saute- them lightly on the side that adheres to the bones; cover this side with a salpicon of fresh mushrooms mixed with a reduced, thick half-glaze sauce (No. 413); spread a layer of quenelle forcemeat (No. 91) on top and bestrew with finely chopped truffles; range them in a sautoir, pour melted butter over and ten minutes before serving, set them in a hot oven and baste at times with melted clarified butter. Drain as soon as they are done and dress in a circle on the edge of a low, carved rice foundation (Fig. 9a); fill the inside of the circle with small turned mushroom heads ( No. 118) mingled with espagnole sauce (No. 414), reduced mushroom essence (No. 393) and Marsala wine. Serve a sauce-boat of this brown sauce at the same time as the fillets.

(2117). Plovers A La Victor Hugo - Breasts (Filets De Pluviers A La Victor Hugo)

Remove all the skin from the breasts taken from seven plovers; streak the minion fillets rounds of truffles, pare the larger ones into half hearts rounded on one end and pointed on the other; place a minion fillet twisted into a half-circle on the edge of the round end of the fillet itself, and range these in a sautoir, cover with butter and cook in a hot oven, basting frequently while cooking. Prepare fourteen half heart shaped croustades the same size as the fillets, made with very thin foundation paste (No. 135) and till with paper and rice; empty them as soon as done and egg over the outside, return them for an instant to the oven to color, and then fill them with a puree of mushroons (No. 722); lay one of the fillets in each and glaze over. Serve separately a brown sauce (No. 414) with game fumet (No. 397) and Madeira.