Chapter XVI · Poultry (Volaille) · No. 1939
1939—Pluviers Dorés (Golden Plover)
These various birds are generally served roasted.
They may also be served “en Salmis,” but in that case the skin must be discarded in the preparation of the cullis.
They only appear on very ordinary menus, and could not be served at an important dinner.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1939, p. 604. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →