3714 Grives or Merles à la Liégeoise

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the birds in an earthenware casserole with a little butter, on the stove and uncovered. When almost cooked, sprinkle with 2 finely chopped juniper berries for each bird, add some small round Croûtons of bread fried in butter, cover with the lid and serve very hot.