Truss the plover for roasting, lay them breast downwards in a stewpan with plenty of butter, enough to entirely cover the breasts. Put in the truffles pared very thin and cut into slices about the size of a florin. Add the bayleaf, pepper and salt. Stir over a brisk fire for ten minutes, then pour in the stock mixed with the flour and sherry. Simmer by side of fire for twenty minutes, skimming carefully. Dish up the birds, and then boil the sauce till it is thick and smooth, add the strained juice, sugar, and a few drops of some XL colouring, and pour over the birds.