3710 Grives or Merles Bonne-Femme

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.