[334]. Roast Plover. Prepare and clean eight plovers for roasting; tie on top of each a thin piece of pork; and roast them twenty minutes. Remove the strings and place the plovers on a dish; take the liquid from the pan in which the birds were roasted, add a wineglass of consommé ([Art. 1] ), boil for a moment, strain, and pour it on the dish with the plovers; serve garnished with water-cresses.
[335]. Broiled Woodcock. Prepare eight woodcocks for broiling; preserve the insides, except the gizzard, chop them, finish as for the toast described in broiled plover ([Art. 333]), and serve garnished with slices of lemon.
[336]. Roast Woodcock. Prepare as for roast plover. Roast them twelve to fifteen minutes.
[337]. Snipe. Snipe are prepared as woodcocks, robins, and other small birds.
[338]. Reed-Birds. Take two dozen reed-birds and put them in a saucepan, with two ounces of butter, a pinch of salt and pepper, toss them in the pan, on a quick fire, for about three minutes. Put them on a dish on which you have placed pieces of toast; add a wineglass of consommé ([Art. 1]) to the butter in your saucepan. Boil a moment, strain, add the juice of a lemon, and pour over the reed-birds. Reed-birds are also roasted, served on toast, with sometimes a silver skewer passed through them. Four to five minutes, on a good fire, will be sufficient to roast them.
[339]. Roast Canvas-Back Ducks. Prepare and clean four canvas-back ducks, pass them over some lighted alcohol to singe the hair; wash them well, and do not cut off the heads. Pass a skewer through the thighs and under the wings, and put them before the fire for fifteen minutes to roast. Take out the skewers, garnish with water-cresses, and serve some currant jelly separately.
[340]. Red-Head Ducks. Prepare and cook as the foregoing.
[341]. Broiled Red-Head Ducks. After having cleaned and washed three red-head ducks, split them in two for broiling, and, when well-colored on both sides, serve them with a sauce poivrade ([Art. 95]), sauce piquante ([Art. 86]), or other sharp, highly-seasoned sauces.
[342]. Salmi of Red-Head Ducks. Take the remains of three red-head ducks, or two whole red-head, cold, cut up in pieces, and finish as for salmi of partridge ([Art. 308]). Mallard, teal, and other wild ducks are prepared as described in the foregoing articles on ducks; the time necessary to roast them depending on their size.