Draw the birds as for roasting, then without detaching the parts, cut the breast from the tip to the wing joint, turn the two ends so as to look like a frog, flatten with a blow of the cleaver, dip in melted butter, then in fresh grated breadcrumbs, broil slowly till done; serve with sauce crapaudine.

Broiled Plover On Toast

Wipe the birds but do not draw them, broil over a clear fire, basting often with butter; serve on toast, garnish with a crouton spread with currant jelly.

Roast Plover

Wipe the birds but do not draw them, spread a thin piece of fat bacon over the breast, roast quickly till done; serve on a fancy croustade with a little game sauce poured over.

Breast Of Plover. En Salmi

Wipe but do not draw the birds, roast, take off the breasts and simmer them in a game sauce containing minced mushrooms, take the trail of the birds, spread it on fancy croutons; serve the breasts on a Duchesse potato, pour the sauce around, and garnish with the croutons.

Breasts Of Plover With Sweetbreads

Roast the birds, then remove the breasts and place them in a sautoir with a little demi-glaze and some stoned olives. Take small sweetbreads lard and braise them; serve one of each with the sauce poured over them.