Little birds with cheeses
Preparation 40 min, cooking 45 min, medium difficulty
16 birds (larks, thrushes or woodcocks), 100 g of grated Parmesan cheese, 70 g of grated Gruyere cheese, 70 g of taleggio cheese, 1 yolk, 1 bay leaf, 2 tablespoons of breadcrumbs, 3 or 4 tablespoons of milk, 1 / 2 glass of dry white wine 50 g of butter, salt and pepper
Pluck and clean the birds well, setting the livers aside, then wash and dry them. Chop the livers.
Scrape the taleggio crust without removing it and braise it into flakes; place the gruyere in a saucepan, add the warm milk and melt over very low heat, continuing to stir.
In a bowl, mix the taleggio cheese with the melted Gruyere cheese, the Parmesan, the livers, the thunder, the breadcrumbs and a pinch of salt. Now fill the birds with this stuffing and close the opening with kitchen wire.
In a pan, melt the butter with the bay leaf and brown the birds; then add salt and pepper, add the wine, let it evaporate and continue cooking for about half an hour, over low heat and covered pan. At the end, place the birds in the serving dish and serve them sprinkled with their duly restricted cooking sauce.