• young bird or birds, ½ or 1 per person, according to size
• 2 oz. (60 g.) butter

All small young birds, including poussins and ducklings, may be cooked in this way, which is quick and delicious. It is essential that the bird should be really young and quite small.

Take a sharp, heavy knife and cut the drawn but untrussed bird right through the breast bone so that the bird can be opened out flat, the two halves joined only along the back. Lay on the preheated grill,