Plovers’ Eggs à l’Epernay

Œufs de Pluviers à l’Epernay

Method

Take some plovers’ eggs, allowing one to each person; boil them for seven minutes, then shell them whilst hot; cut some little round croûtons and hollow them out so as to hold the eggs as if in egg-cups; fry them crisply in clean boiling fat till a very pale golden colour, then dish up the eggs in them, and when about to serve pour the sauce over them.

Sauce for Plovers’ Eggs

Put a quarter of a pint of champagne in a stewpan with two or three sliced truffles, a little dust of castor sugar, a tiny pinch of cayenne, half a very finely chopped eschalot, a pinch of chopped parsley and thyme, a dust of chopped bayleaf, two tablespoonfuls of good brown sauce, and a quarter of an ounce of glaze, and boil up together; then work in bit by bit one ounce of fresh butter, and add the juice of half a lemon; pour the sauce over the eggs, and serve quite hot. This dish is quite suitable for a dinner party.

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