1926—Grives ou Merles à 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.