Birds in a Grove
(French dish.)—Having roasted some reed-birds, larks, plovers, or any other small birds, such as are usually eaten, mash some potatos with butter and cream. Spread the mashed potato thickly over the bottom, sides, and edges of a deep dish. Nick or crimp the border of potatoe that goes round the edge, or scollop it with a tin cutter. You may, if you choose, brown it by holding over it a salamander, or a red-hot shovel. Then lay the roasted birds in the middle of the dish, and stick round them and among them, very thickly, a sufficient number of sprigs of curled or double parsley.