No. 2151
Reed Birds, Broiled
Mesanges Moustaches Grillees
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).