Hard boil the plovers’ eggs and shell them. Have prepared in advance some small nests of Duchesse potato mixture, piped with a star tube, eggwashed and coloured in the oven.
Arrange the nests in a circle on a dish and place one of the prepared eggs in each; coat the eggs with Sauce Demi-glace mixed with a quarter its volume of purée of foie gras and sprinkle with chopped truffle. Care should be taken not to damage the nests whilst serving them.
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