(2118). Plovers Broiled (Pluviers Grilles)

Split them lengthwise in two through the back, open and flatten (see broiled woodcock, No. 2204); season with salt and pepper, coat them with oil and broil in a double gridiron; dress on croutons of basted bread, cover with maitre-d'hotel butter (No. 581) and serve.

(2119). Plovers Roasted 'Pluviers Rotis)

Singe and draw half a dozen of either golden or grass plovers. With their intestines and some grated fat pork make a dressing seasoned with salt, pepper, parsley and finely chopped shallot fried in butter; fill the insides of the birds, bard them over tying on the pork. Turn the feet and maintain them by passing one through the other; run the under part of the throat on the leg to keep it in this position; thrust a skewer through, fastening it on the spit, and when cooked remove, untruss and dress on top of croutons (No. 51), pour over some good gravy into which mix game glaze (No. 398); surround with water-cress seasoned with vinegar and salt.

(2120). Plovers Roasted A La Martel - Larded (Pluviers Piques Rotis A La Martel)

After being drawn, or simply after removing the gizzard, for they are frequently roasted the same as woodcock without drawing, only trussed and larded with fine lardings of pork (No. 4, Fig. 52); try their intestines with melted fat pork and a few good chicken livers, chopped truffles and cognac to make a preparation the same as described for woodcock canapes (No. 2205). and with it cover some oblong crusts. Glaze and heal them at the oven door and serve with the birds on these. Have a separate colbert sauce ( No. 451) finished with cayenne butter ( No. 571).

(2121). Salmis Of Yellow-Leg Plovers A La Duclair (Salmis De Pluviers A Pattes Jauues A La Duclair)

Roasl six yellow-leg plovers very rare either on the spit or in the oven; cut them up for a salmis retaining only the breasts, cut these in two through the center; pound the remainder of the meats with the same quantity of rice to obtain a puree; with the broken up carcass make a white wine fumet (No. S97); dress the fillets in a circle and till the center with the puree, lay on top of it some slices of truffle warmed up in half-glaze (No.400) with Madeira and fresh butter. Prepare some forcemeat as follows: Fry the intestines in butter with chopped shallots and chicken livers, season and rub through a sieve. Make some oblong crusts two and a half inches long, two wide and half an inch in thickness, slit them all around and fry to a fine color in clarified butter, remove the upper part and empty out the centers, then fill them with the prepared forcemeat, rounding it slightly on top and poach in a slack oven. Range these crusts around the dressed salmis and serve with a sauce-boat of espagnole sauce (No. 414) reduced with the fumet and Madeira wine.

(2122). Bustard Plovers A La Dumanoir (Vanneaux A La Dumanoir)

Chop up the intestines of several bustard plovers with as much grated fat pork, pound and press through a sieve, add fine spices and chopped truffle parings, mixing in a little brandy and a soupcon of garlic. Truss the plovers as for roasting (No. 179), stuff them with the above preparation and roast in a hot oven. Dress them when done on hollow oval bread croutons. Glaze them over with game glaze (No. 398), pour a little gravy in the bottom of the dish and serve separately a small quantity of half-glaze sauce (No. 413) with Madeira.