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Fried Plovers with Truffles

Place four plovers in a saucepan after cleaning, drawing and trussing them, and add five ounces of butter, a couple of cloves, and a few raw truffles cut into slices, with salt and pepper to taste. Place the pan over a brisk fire and cook for about ten minutes or so, then add two tablespoonfuls of flour and a wineglassful of white wine to a half pint of the stock; pour it into a saucepan, place it over a fire and cook gently for twenty minutes, stirring frequently. When done, arrange the birds on a dish, add the juice of one lemon to the stock, boil again for a few minutes, and pour it over the plovers, and they are ready for serving.