3713 Grives or Merles au Gratin

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.