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Easy
Published 1965
Only very young and tender birds can be prepared in this way. Split them through the back without separating the halves, wipe the pieces carefully with a damp cloth and skewer them open. Season with salt and pepper and, if liked, a little finely chopped parsley and shallot. Brush birds on both sides with melted butter and season generously with salt, freshly ground black pepper and a little dri