Grives ou Merles à la Bonne-femme (Thrushes or Blackbirds Bonne-femme)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Thrushes or blackbirds
- Butter
- Small lardons — 30 grammes
- Butter — 25 grammes
- Small diced croûtons
- Cognac
Instructions
- Cook the birds in butter with 30 grammes of small lardons for each bird.
- Put them into a hot terrine with 25 grammes of butter and 10 grammes of fried small diced croûtons for each one.
- Deglaze the pan with a dash of cognac, moisten the birds with it and serve burning hot.