and warm them in a stewpan with
a little melted bacon fat, a bouquet garni, two onions, three mushrooms,
and two or three truffles (the latter may be left out). As soon as they
begin to colour, add half a pint of brandy and toss over a quick fire
till the brandy is in flames; as soon as the flames go out, moisten with
gravy and simmer over a slow fire. When the birds are done, skim off all
grease, add the juice of a lemon, and serve hot.

Golden Plover.

Trim, truss, leaving the inside in, cover with fat bacon, and roast or
bake for twenty minutes. Put a piece of well-buttered toast one-third of
an inch thick to catch the trails. Dress grey plovers exactly the same.

Golden Plover aux Champignons.

Take three golden plover, chop up the trails with parsley, shalots,
salt, pepper, and scraped bacon, and stuff the plover with it; cover the
breasts with slices of bacon and roast. When done, serve on stewed
mushrooms.

Fried Plover with English Truffles.

Truss three plover for roasting, lay them breast downwards in a stewpan
with plenty of butter, enough to entirely cover the breasts. Put in nine
or ten well-washed raw truffles pared very thin and cut into slices
about the size of a florin. Add a bayleaf, pepper and salt. Stir over a
brisk fire for ten minutes, then pour in a pint of stock mixed with a
spoonful of flour and a glass of sherry. Simmer by side of fire for
twenty minutes, skimming carefully. Dish up the birds, and then boil the
sauce till it is thick and smooth, add the strained juice of a lemon, a
lump of sugar, and a few drops of some XL colouring, and pour over the
birds.

Stuffed Pullet.

Bone the pullet, stuff with forcemeat made with minced veal, egg, ham,
onions, foie gras, and mushrooms. First warm the veal, onion, and ham
in melted butter, then add the mushrooms and foie gras, moisten with
stock and boil. Stir in two yolks of eggs and a teaspoonful of lemon
juice before taking off the fire, season with a little salt, pepper, and
a pinch of nutmeg. After stuffing the fowl with this mixture, sew it up,
turn the skin of the neck half over the head and cut off part of the
comb, which will give it the appearance of a turtle's head. Blanch and
singe four chickens' feet, cut off the claws and stick two where the
wings ought to be and two in the thighs, so as to look like turtle's
feet. Stew the pullet with a little ham, onions, and carrots, tossed
previously in butter, moisten with stock, sk