Salmis Of Plover, Maison D'Or

Procure six fat plovers, pick, singe and draw, pick out their eyes, skin the heads, wipe, and sprinkle over with a little salt; place in a roastingpan and cook for four minutes, then cut off the legs and necks, reserving the heads for future use. Chop up half a carrot and onion, put them in a saucepan with one ounce of butter and a small garnished bouquet and six whole peppers; cook for five minutes, add a breakfast cupful of Spanish sauce, half a wineglassful of sherry, and three tablespoonfuls of mushroom liquor, sprinkling over salt and pepper to taste; then cook them for fifteen minutes longer. Run the bills through good-sized mushrooms, stick them into the breasts of the plovers, and place them in a sautepan, strain over the liquor, and add a dozen mushrooms cut in halves and the zest of a lemon, cook for six minutes, then put them on a dish, strain over the sauce, and serve with croutons of fried bread covered with cooked goose's fat livers for a garnish.

Fricassee Of Prairie Chicken

After thoroughly cleaning and singeing the bird, cut it up at the joints and flatten them a little with a cutlet bat; put the pieces of the bird into a saucepan with an onion stuck with a couple of cloves and a bunch composed of one or two small sprigs of thyme, parsley and bay leaf, pour in enough broth to cover, and place the pan over the fire until the liquor boils, then remove it to one side and let it simmer until the bird has become tender. Place two ounces of butter in a stewpan with a tablespoonful of flour, stir over the fire until melted, then pour in the cooking liquor of the bird, passing it through a strainer, and season to taste with salt and pepper, and continue stirring over the fire until it boils again; put a few sliced mushrooms in the liquor and boil a few minutes longer, then put in the pieces of the bird. Stir the beaten yolk of one egg into the fricassee and turn it onto a hot dish, serving immediately.

Roasted Prairie Chicken

Having cleaned and singed the bird, squeeze the juice of a lemon over the stomach and legs and rub it in thoroughly; lay some thin slices of bacon on the breast, fastening them in position with twine, then wrap the bird in a sheet of well buttered paper, lay it on a roastingpan, and roast it in a hot oven, basting continually. It should cook in twenty minutes or half an hour, according to its age. About five minutes before taking it out remove the paper, but allowing the slices of bacon to remain on it; place the bird on a hot dish, mix in the juice of half a lemon with the gravy in the drippingpan, season with a little salt and pepper, and strain through a fine hair-sieve over the bird, garnishing with watercress, and serve.

Stewed Prairie Chicken

Put about three tablespoonfuls of small squares of fat salted pork into a stewpan with an ounce of butter and toss them about over a brisk fire until melted, then prepare and truss a bird, put it in the fat with a bunch of sweet herbs, one large onion and a small carrot, cut in slices and fry the whole together until it begins to color, then moisten to height with white wine and broth mixed in equal amounts and keep it simmering gently at the side of the fire. When the bird has become tender, place it on a hot dish; boil the cooking liquor for a few minutes so as to slightly reduce it and pour it through a strainer onto the bird, and serve. A puree of either beans, peas, asparagus or mushrooms is a good accompaniment to this dish,