No. 921 Pâté chaud des Pluviers.
Make a paste as directed for pâté chaud, see Flancs (No. 618), build up a crust with the hand or in a small round mould to match your dish, then fillet twelve plovers, season them with a little pepper, salt, and chopped eschalots, cut some thin slices of fat bacon, with which line the interior of your crust, which has stood a good hour after building to get firm, lay the fillets round, placing a thin slice of fat bacon between each; the pâté must not be more than three inches in height when filled; add four spoonfuls of game sauce, and a few raw mushrooms, cover with a thin sheet of the paste, and ornament the exterior to your fancy, forming a lid with a round piece of puff paste (No. 1132); bake it an hour and a half in a moderate oven, take off the lid and as much fat as possible from the top, add half a pint of game sauce (No. 60) quite hot, and serve either with or without the lid.