Salmis of Yellow—Leg Plovers a la Duclair

Roast six yellow-leg plovers very rare either on the spit or in the oven; cut them up for a salmis retaining only the breasts, cut these in two through the center; pound the remainder of the meats with the same quantity of rice to obtain a puree; with the broken up carcass make a white wine fumet (No.397); dress the fillets in a circle and fill the center with the puree, lay on top of it some slices of truffle warmed up in half-glaze (No.400) with Madeira and fresh butter. Prepare some forcemeat as follows: Fry the intestines in butter with chopped shallots and chicken livers, season and rub through a sieve. Make some oblong crusts two and a half inches long, two wide and half an inch in thickness, slit them all around and fry to a fine color in clarified butter, remove the upper part and empty out the centers, then fill them with the prepared forcemeat, rounding it slightly on top and poach in a slack oven. Range these crusts around the dressed salmis and serve with a sauce-boat of espagnole sauce (No.414) reduced with the fumet and Madeira wine.