3710 Grives or Merles Bonne-Femme

Method

Cook the birds in a covered pan with a little butter and 30 g (1 oz) small dice of salt belly of pork for each bird.

When ready, place them in a hot Terrine with the dice of pork; add 25 g (1 oz) butter and 10 g ( oz) small diced Croûtons of bread fried in butter for each bird. Deglaze the pan with a little brandy, sprinkle over the birds and serve very hot.

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