3713 Grives or Merles au Gratin

Method

Stuff each bird with a walnut-sized piece of Gratin Forcemeat C plus one juniper berry; colour them well on all sides in butter.

Spread a 1 cm ( in) layer of the same forcemeat on a dish and arrange the birds on top, pushing them into it; cover with fairly thick Sauce Duxelles, sprinkle with fine dry white breadcrumbs and melted butter and gratinate in a hot oven.

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