865. Plovers, Roasted Plain.
—Pick, singe, draw, and wipe neatly six fine, fat, tender plovers; pick out the eyes, truss the legs together, skewer the head under one leg, and lay a thin slice of larding pork on each bird; tie securely, then place them in a roasting-pan. Season with a pinch of salt evenly divided over each; spread also a very little butter over. Put them in the hot oven, and roast for ten minutes. Remove from the oven, arrange six small canapés ([No. 832]) on a hot dish, dress the birds on the canapés, decorate with a little watercress, and serve.
866. Plovers Broiled.
—Pick, singe, draw, and wipe six fine, fat plovers; pick out the eyes, split them through the back without separating the parts, and place them on a dish. Season with one pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well, and put them on a broiler to cook for four minutes on each side. Dress them on a hot dish with six pieces of toast, spread a gill of maître d’hôtel butter ([No. 145]) over, decorate with a little watercress, and serve.
867. Salmi of Plover à la Maison d’Or.
—Proceed exactly the same as for salmi of woodcock ([No. 873]), adding, on the serving-dish, six heart-shaped bread croûtons ([No. 133]), covered with pâté-de-foie-gras.
868. English Snipe, Roasted.
—Procure six fine English snipe; pick, singe, draw, and wipe them (reserve the hearts and livers for further use); pick out the eyes, remove the skin from the heads, truss the legs, skewer them with the bills; tie a thin slice of larding pork around each bird, and put them in a roasting-pan, sprinkling a pinch of salt over. Set them in the oven to roast for eight minutes. Hash up very fine the hearts and livers, with a teaspoonful of chives and a teaspoonful of good butter, seasoning with half a pinch of salt and the third of a pinch of pepper. Cover six bread canapés ([No. 832]) with this, sprinkling a little fresh bread-crumbs on top. Spread a very little butter over all, and put them on a tin plate in the oven for two minutes. Arrange the canapés on a hot dish, dress the snipe nicely over, decorate with a little watercress, and strain the gravy into a sauce-bowl, serving it separately.
869. English Snipe, Broiled.
—Pick, singe, draw, and dry well six fine English snipe; remove the skin from the heads, split them in two without detaching the parts, and put them on a dish. Season with a pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, then put them to broil (with the bills stuck into the breasts), and let them cook for four minutes on each side. Prepare a hot dish with six toasts, arrange the snipe over, spread a gill of maître d’hôtel butter ([No. 145]) on top, decorate the dish with a little watercress, and serve.