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Chaudfroid of Plovers

Quarter four plovers which have been previously either baked or roasted and are cold; remove the skin and bones; place the entrails in a mortar, pound and rub them through a fine sieve. Prepare a small quantity of thick gravy or extract of game with the bones and trimmings of the plovers, straining through a sieve and taking off all fat and reduce it to half glaze; then add half a pint of brown sauce to thicken it and boil for a few minutes, when it will be ready for use. Pour the gravy slowly into the pounded entrails and add a third of its quantity of liquid aspic jelly; when the sauce becomes cold stir over the ice until thick; dip the quarters of plovers in it, coating them well, and arrange them on a baking sheet to let the sauce set; then remove all superfluous sauce from the quarters, pile them on a dish with the legs turned toward the bottom and wings to the top in the center of a border of the aspic jelly, and serve.