vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Grives ou Merles à la Liégeoise
From A guide to modern cookery, 1909
Serves 2
This method particularly suits thrushes, especially from the Ardennes.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 348. The excerpt below is the record exactly as published.
GRIVES OU MERLES A LA LIEGEOISE 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 croiitons of bread-crumb fried in butte
Cook this with the app: pantry check, scaling, and the assistant.