1927—Grives ou Merles à la Liégeoise

Cook the birds in butter on the stove, in an uncovered earthenware saucepan. When they are nearly done, sprinkle them with two finely-chopped juniper berries per bird; add some round croûtons of bread-crumb fried in butter; cover, and serve very hot.

This procedure particularly suits thrushes, more especially when these come from the Ardennes.