POULTRY A LA MODE. 57 



Golden Plover. 



Trim, truss, leaving the inside in, cover with 

 fat bacon, and roast or bake for twenty minutes. 

 Put a piece of well-buttered toast one-third of an 

 inch thick to catch the trails. Dress £^rey plovers 

 exactly the same. 



Golden Plover aux Champignons. 



Take three golden plover, chop up the trails 

 with parsley, shalots, salt, pepper, and scraped 

 bacon, and stuff the plover with it ; cover the breasts 

 with slices of bacon and roast. When done, serve 

 on stewed mushrooms. 



Fried Plover with English Truffles. 



Truss three plover for roasting, lay them breast 

 downwards in a stewpan with plenty of butter, 

 enough to entirely cover the breasts. Put in nine 

 or ten well-washed raw truffles pared very thin 

 and cut into slices about the size of a florin. 

 Add a bayleaf, pepper and salt. Stir over a 

 brisk fire for ten minutes, then pour in a pint of 

 stock mixed with a spoonful of flour and a glass of 

 sherry. Simmer by side of fire for twenty minutes, 

 skimming carefully. Dish up the birds, and then 

 boil the sauce till it is thick and smooth, add the 

 strained juice of a lemon, a lump of sugar, and 

 a few drops of some XL colouring, and pour over 

 the birds. 



Stuffed Pullet. 



Bone the pullet, stuff with forcemeat made 

 with minced veal, ^%^, ham, onions, foie gras, 



