Plovers a la Stoughton

Draw the plovers, singe, clean and poeler them as for No.12; after wrapping them in thin bards of fresh fat pork tying each one on with three rows of string. Fry the intestines in butter, carefully suppressing the gizzard and stomach pouch, drain off the butter and replace it by Madeira and brown sauce (No.414). Then simmer for a few minutes; pass it through a tammy and add to it some foies-gras escalops, truffles and cocks'-combs; dress the plovers in a low croustade made of tart paste (No.149) and pour over the garnishing.