Plovers a la Parny—Breasts

Raise the breasts from six plovers; pare, beat, salt and saute them lightly on the side that adheres to the bones; cover this side with a salpicon of fresh mushrooms mixed with a reduced, thick half-glaze sauce (No.413); spread a layer of quenelle forcemeat (No.91) on top and bestrew with finely chopped truffles; range them in a sautoir, pour melted butter over and ten minutes before serving, set them in a hot oven and baste at times with melted clarified butter. Drain as soon as they are done and dress in a circle on the edge of a low, carved rice foundation (Fig.9a); fill the inside of the circle with small turned mushrooms heads (No.118) mingled with espagnole sauce (No.414), reduced mushroom essence (No.392) and Marsala wine. Serve a sauce-boat of this brown sauce at the same time as the fillets.