Fillets of Roasted Plovers

Ingredients

• four birds
• thin slices of bacon
• the beaten yolk of an egg
• breadcrumbs
• butter
• truffle sauce
• fried potatoes
• compote of fruit

Method

1. 1

   Roll plovers in bacon, roast, and cool.

2. 2

   Cut fillets, pound trails, and season.

3. 3

   Fry bread pieces, mix trails with egg, spread on bread, bake.

4. 4

   Dip fillets in egg and breadcrumbs, fry, and serve with sauce and potatoes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 92. The excerpt below is the record exactly as published.

Fillets of Roasted Plovers.) Clean and then roll four birds in thin slices of bacon, and wrap in paper. Roast, and, when finished cooking, leave them till cold with the bacon round them. Cut the fillets off the breast, and stick the drumstick of the leg at the point of each. Put the trails of the birds in a mortar, pound them and season slightly. Cut as many pieces of bread, the same size and shape as the fillets, and fry them in butter till lightly browned. Mix the 214 HOLLAND beaten yolk of an egg with the trails, spread the mixture on the croutons of bread, and place them in the oven for fifteen minutes. Fix a piece of the bacon on each of the plover fillets, dip them in beaten egg and breadcrumbs then egg and breadcrumb them again, and fry them in boiling fat. When nicely browned, drain the fillets and arrange them alternately with the croutons of bread on a hot dish, and pour truffle sauce over the fillets. Serve with fried potatoes and compote of fruit

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