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.