Grives ou Merles au Gratin (Thrushes or Blackbirds au Gratin)

Ingredients

• Thrushes or blackbirds
• Farce gratin — a walnut-sized piece per bird
• Juniper berries — one
• Butter
• Sauce Duxelles
• Fine breadcrumbs
• Melted butter

Instructions

1. Stuff each bird with a walnut-sized piece of farce gratin and a juniper berry.
2. Stiffen them in butter.
3. Spread a layer of farce gratin one centimetre thick on a buttered dish and arrange the birds on it, pressing them into the farce.
4. Cover them with a somewhat reduced sauce Duxelles.
5. Sprinkle with fine breadcrumbs, moisten with melted butter and gratinate in a hot oven.