The birds can either be left whole or they can be boned. Stuff them with the following mixture: Chop the calves’ liver and cook in a little butter with the chopped carrot, previously boiled, the celery blanched and chopped, the bayleaf, and season with salt and pepper. Add 3 or 4 tablespoons of breadcrumbs and finally bind with the eggs. Stuff the birds with this mixture and roast them, basting frequently. When done put them on a dish and let them stand till quite cold. To serve, garnish with cooked beetroot and potatoes, cut in dice, with olives or capers, all of which should be sprinkled with a little salad dressing of oil, vinegar, 1 teaspoon of mustard, salt and pepper, and aspic jelly, cut in fancy shapes. Mayonnaise or mustard sauce is served with this dish.