• 2 or 3 hazel hens
• ½ lb. calves’ liver
• 1 carrot
• 1 stick of celery
• 2 or 3 eggs, a few potatoes
• 1 small beetroot
• 12 stoned olives or 1 heaped tablespoon of capers, oil, vinegar, dill, bayleaf, mustard, salt, pepper, breadcrumbs, aspic jelly.

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.