Cockerels on a canape

1 . Stage

Chop onions, mix with dried tarragon greens.

2 . Stage

Rinse and dry the gutted birds. Salt inside, sprinkle with herbs, pepper and put a piece of butter.

3 . Stage

Stitch (if necessary) and tie up the birds.

4 . Stage

Pour vegetable oil on the bottom of a heatproof dish and add a little butter. Wrap the birds with bacon strips or grease well with butter. Place in the middle of an oven heated to 200 C and roast by turning every 5-7 minutes. Roast chickens - 30-40 minutes, cornichons 45 minutes, young partridges, quail and pigeons - 30-40 minutes.

5 . Stage

Wash and dry the mushrooms. Chop the large mushrooms into 4 pieces, leave the small ones intact. Heat butter and vegetable oil in a frying pan and lightly brown the mushrooms for 5-6 minutes, add chopped onion and garlic, cook on medium heat for 2 more minutes. Salt and pepper to taste.

6 . Stage

Chop the liver together with the fat (bacon) or butter to a purée. Place in a bowl, season, add cognac and stir.

7 . Stage

Fry the bread in butter. Spread the mixture on one side and put it on the foil. Place the canapés under a well-heated grill for a few minutes.