Plover Pie—Large, Hot

Make a hot pie crust the same as for Bontoux (No. 2314). Bone one dozen plovers or more according to the size of pie; stuff them with game quenelle forcemeat (No. 91), into which incorporate one-eighth of an inch squares of truffles and range them in a sautoir one beside the other; moisten with a little mirepoix stock (No. 419) prepared with white wine and cook on a moderate fire until done; then lay them in another sautoir with espagnole sauce (No. 414) reduced with game fumet (No. 397), and a garnishing of mushroom heads and medium-sized peeled truffles; when all the ingredients are very hot fill the hot pie crust and serve.