Plovers a la Montauban

Draw, singe and clean the plovers, thrust the legs inside and split them lengthways through the back; open, beat and season with salt and pepper; saute them in clarified butter, drain this off and moisten with a little champagne and brown sauce (No.414), adding some peeled and sliced or whole truffles. Dress the plovers in a straight row, surround them with the truffles and strain the sauce through a tammy, pour part of it over and serve the rest in a sauce-boat.