Plovers Fried with English Truffles
From Cassell's dictionary of cookery, 1892
Serves 2
Time is half an hour. Cost for plovers is 2s. 6d. per brace.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1241. The excerpt below is the record exactly as published.
Plovers Fried with English TruflQes. — Pluck foiu: plovers, and truss them as if for roasting. Lay them breast downwards in a stewpan, with four ounces of fresh butter and seven or eight raw trufiles which have been washed perfectly clean, wiped, pared very thin, and cut into slices about the size of a penny. Add two cloves, a bay-leaf, and a little salt and pepper. Stir the whole gently over a sharp fire for ten minutes, then pour in a pint of stock which has been smoothly mixed with a dessert- PLO ( 585 ) PLTJ spoonful of flour, and a glass of sherry. Sim- mer gently by the side of the tire for twenty minutes, .and skim the liquid carefully. Place the birds on a hot dish. Boil the sauce quickly till it is thick and smooth, flavour with the strained juice of a lemon, add a small lump of sugar and half a tea-spoonful of browning
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