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Plovers in Cases

Cut off the necks, wings and feet from six fat picked and singed plovers; cut open through the back, remove the intestines and keep the livers and hearts. Remove all the bones, without cutting the skin. Place the bones, hearts, livers, necks, wings and feet in a saucepan with one gill demi-glace and one gill tomato sauce, adding one bay leaf, a saltspoon thyme, half saltspoon sage, one branch parsley and one branch chervil. Mix a little, cover the pan, and let simmer for thirty-five minutes; add one tablespoon of sherry; lightly mix; let boil for five minutes. Strain through a cheesecloth into a bowl, and keep warm till required.

Chop very finely two ounces lean raw veal, then pound it in a mortar with yolk of one egg, half teaspoon salt, a saltspoon cayenne pepper and a half saltspoon ground nutmeg to a fine paste. Divide this paste in the centre of the six boned plovers, spread over evenly, then give them their original forms, tie around with a string; lay on a roasting tin, place a very thin slice of larding pork over the breasts of each. Set in the oven to roast for twenty minutes. Remove from the oven, remove the pork, untie, then place in oval paper cases; spread a teaspoon of the sauce over each breast; arrange the cases on a dish with a folded napkin, decorate with parsley and serve with the rest of the sauce separately.