1tablespoon of grated Gruyère cheese, salt and peppercorns.
Remove all the meat from the birds, carve in neat pieces and slices, season with salt and pepper, sprinkle with flour and brown in hot butter. When done, place on a hot dish and pour the following sauce over them: Put the bones in a saucepan with 1pint of water, season with salt and peppercorns, bring to the boil and simmer till reduced by half. Strain and put in another saucepan, adding a few tablespoons of sour cream and the grated Gruyère cheese. Stir and simmer for a few minutes.