[Mousses], [Mousselines] and Salmis are also prepared from them, after the directions already given. But I must remind the reader that when they serve in the preparation of a salmis, their skins and legs, which are bitter, must be discarded.
All these birds must be treated while still very fresh.
[1925—GRIVES ET MERLES DE CORSE (Thrushes and Corsican Blackbirds)]
The greater part of the quail recipes, more particularly the “[en casserole]” and “sous la cendre” ones, may be applied to these excellent birds.
The two following recipes are proper to them.
[1926—GRIVES OU MERLES A LA BONNE-FEMME]
Cook the birds in butter, with one oz. of very small dice of salted breast of bacon to each bird. Put them into a hot cocotte with two-thirds oz. of butter per bird; heat; add some square [croûtons] fried in butter; sprinkle with the saucepan-swillings, which should be a few drops of brandy; cover, and serve very hot immediately.
[1927—GRIVES OU MERLES A LA LIÉGEOISE[!-- TN: acute invisible --]
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.