Plovers a la Victor Hugo—Breasts

Remove all the skin from the breasts taken from seven plovers; streak the minion fillets rounds of truffles, pare the larger ones into half hearts rounded on one end and pointed on the other; place a minion fillet twisted into a half-circle on the edge of the round end of the fillet itself, and range these in a sautoir, cover with butter and cook in a hot oven, basting frequently while cooking. Prepare fourteen half heart-shaped croustades the same size as the fillets, made with very thin foundation paste (No.135) and fill with paper and rice; empty them as soon as done and egg over the outside, return them for an instant to the oven to color, and then fill them with a puree of mushrooms (No.722); lay one of the fillets in each and glaze over. Serve separately a brown sauce (No.414) with game fumet (No.397) and Madeira.