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.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)