Bustard Plovers a la Dumanoir

Chop up the intestines of several bustard plovers with as much grated fat, pork, pound and press through a sieve, add fine spices and chopped truffle parings, mixing in a little brandy and a soupcon of garlic. Truss the plovers as for roasting (No.179), stuff them with the above preparation and roast in a hot oven. Dress them when done on hollow oval bread croutons. Glaze them over with game glaze (No.398), pour a little gravy in the bottom of the dish and serve separately a small quantity of half-glaze sauce (No.413) with Madeira.