In a stewpan, fry 12–15 cleaned sandpipers, without heads and stomachs, in 1½–2 spoons butter. Slice the fillet from the bones. Pound the wings, legs, and bones in a mortar and, in a separate saucepan, fry them with 1 spoon butter and 1 chopped onion. Stir in 1 tablespoon flour, the juice of 1 lemon, and 1–1½ glasses bouillon. Let the mixture boil thoroughly, rub it through a sieve, and pour the sauce over the fillet slices. Finely chop the innards of the sandpipers, excluding the stomachs, with little lumps of butter. Place the mixture in a saucepan, add 1 spoon sour cream, and boil thoroughly. Spread this mixture on slightly dried slices of French roll and use them to garnish the platter containing the ragout of sandpipers.
This ragout may be made using cold sandpipers that have been fried previously; just add them to the sauce and bring it to a boil before serving.