Plovers' eggs have, however, a far higher reputation than the birds themselves. They are delicious little morsels hard-boiled; they are incomparable in a salad or sandwich; and most admirable of all set like large opals in aspic jelly. " Plovers' eggs are generally eaten hard, and require seven or eight minutes to cook. They are often used as border for mayonaise salads, or dished up on a rice-stand and garnished with aspic jelly. They are also served in their shells and dished in a nest of moss. In the latter case slices of brown bread and butter should be handed with them We have noticed this spring that ready-boiled plovers' eggs appear in the poulterers' windows - price Scents each".

Ways Of Serving

Plovers' eggs are best au naturel. Some people prepare them in various sauces and gravies, or set them in aspic jelly; but simply hard boiled - they should boil ten minutes - and served either hot or cold (the last for preference), in a napkin, in their shells, or else shelled and prettily ornamented with watercress ot parsley, they are more appetizing than when cooked up a la Bechamel, a la tripe, en aspic, etc.

Substitutes For Plovers' Eges

When the demand for pheasants' eggs begins to slacken, they might take the place of plovers' eggs. For the table they are very fine eating. The young of the black-headed gull is excellent eating. Its eggs resemble crows' more than plovers' eggs; but vast quantities of them are sold for plovers' eggs.