Recipe by mollypaul
Plover are a farm-raised game bird in the U.S. and are sometimes imported from Europe. Substitute doves, squab, young pheasant or chicken cut into small pieces, if desired. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 6 plover
- salt and pepper
- 3 tablespoons butter
- 6 slices bacon
- 6 slices French bread, toasted and buttered
- 3 tablespoons lemon juice (fresh is best)
- lemon slice, for garnish
- parsley, for garnish
Directions See How It's Made
- Clean birds, wipe with a damp cloth and brush with salt, pepper, and butter.
- Wrap in bacon and broil under moderate heat until well-browned and tender (about 30 minutes).
- Place birds on hot French toast.
- Combine fresh lemon juice with the juices in the broiler pan; pour over birds and garnish with lemon slices and parsley.