Split them through the back, remove the intestines, pare and season; place them in a hinged broiler, cook lightly on the opened side and finish cooking on the other side: a few moments should suffice. Dress one resting on the other intercalated with toasts; spread over a little maitre d'hotel butter (No. 581).

(2152). Reed Birds, Roasted (Mesanges Moustaches Roties)

Remove the gizzards and the pouch from the birds; cut off the legs halfway, singe and cover with bards of fat pork pared very thin; thrust small skewers through, and spread the birds with a spare layer of softened butter: roast them for seven to eight minutes at a brisk fire, salt over when unwrapping and dress on buttered and browned crusts. Serve with sliced lemon.

Fig 404.