Plovers Roasted a la Martel—Larded

After being drawn, or simply after removing the gizzard, for they are frequently roasted the same as woodcock without drawing, only trussed and larded with fine lardings of pork (No.4, Fig.52); try their intestines with melted fat pork and a few good chicken livers, chopped truffles and cognac to make a preparation the same as described for woodcock canapés (No.2205), and with it cover some oblong crusts. Glaze and heat them at the oven door and serve with the birds on these. Have a separate colbert sauce (No.451) finished with cayenne butter (No.571).