Grives ou Merles à la Liégeoise (Thrushes or Blackbirds, Liège Style)

Ingredients

• Thrushes or blackbirds
• Butter
• 2 juniper berries per bird
• Small round croûtons of pain de mie

Instructions

1. Cook the birds in butter in an earthenware casserole on the stove, uncovered.
2. When they are almost cooked, sprinkle each bird with 2 finely chopped juniper berries.
3. Add small round croûtons of pain de mie fried in butter.
4. Cover the casserole and serve the birds piping hot.