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 (⅖ 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.