Salmis de Pluviers

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some plovers, allowing one for each person, and roast without drawing them, each on a piece of slightly toasted bread. As soon as they are cooked (they should be still pink inside) cut them in two and remove the insides. Put these in a mortar with a few juniper berries and pound them together. Move the mixture to a saucepan, add a glass of dry white wine, a little stock or bouillon, cook five minutes, and squeeze through a muslin into another saucepan, add a few small pieces of butter, a small quantity of cream, and cook two minutes more.

Dispose the plovers, which meanwhile you have kept hot on the pieces of toasted bread, in a fireproof dish, pour the sauce over, and put the dish on a slow fire. It should not then reach the boiling point, but it must be, like all these sauces, very hot.