Compote de Pluviers à la Dor

Ingredients

• 2 small plovers
• 1 oz.: butter
• 1 lb, potatoes cooked and made into a puree
• 2 small tomatoes
• 6 to 8 preserved mushrooms (champignons)
• 1 gill demi-glace sauce (No. 237)
• 5 gill stock
• 1 glass sherry or Marsala
• 4 oz. meat glaze or Lemco
• 1 small bouquet garni
• 1 egg
• seasoning
• 12 small godiveau quenelles (poached) -(No. 401)

Method

1. 1

   Partially roast the birds using butter for basting.

2. 2

   Cut them into joints, remove skin, and place in a saute-pan.

3. 3

   Add mushrooms and quenelles on top.

4. 4

   Toss tomatoes in butter, add sherry, cover, and reduce.

5. 5

   Add bird carcasses, stock, sauce, and herbs; cook for 20 minutes.

6. 6

   Remove bones and herbs, pass through a sieve, add meat glaze, and season.

7. 7

   Arrange mashed potatoes on a dish, brush with egg, bake until golden.

8. 8

   Dress plover pieces in the center and sauce well before serving hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 314. The excerpt below is the record exactly as published.

ompote de JPluviers d la Dor la (Compote of Plovers). — 2 small plovers, trussed for roasting, 1 oz.: butter, 1 lb, potatoes cooked and made into a puree, 2 small tomatoes, 6 to 8 preserved mushrooms (champignons), 1 gill demi-glace sauce (No. 237), 5 gill stock, 1 glass sherry or Marsala, 4 oz. meat glaze or Lemco, 1 small bouquet garni, 1 egg, seasoning, 12 small godiveau quenelles (poached) -(No. 401)

Cook this with the app: pantry check, scaling, and the assistant.