| How To Cook: |
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1. Wash the birds under cold running water and pat them completely dry inside and out with paper towels. With your fingers rub the cavity of each bird with a little salt and pepper and tie the legs together with string.
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2. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of the butter with 1 tablespoon of the oil over moderate heat.
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3. When the foam subsides and the fat begins to color very lightly, add the juniper berries and birds and, turning them frequently with tongs or a spoon, brown them delicately on all sides.
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4. Regulate the heat as necessary so that the birds color evenly without burning. Warm the gin in a small pan over low heat, ignite it with a match and pour it flaming over the birds a little at a time, sliding the skillet back and forth over the heat until the flames die.
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5. Transfer the birds to a platter and pour the chicken stock into the skillet. Bring to a boil over high heat, stirring constantly and scraping in the brown particles that cling to the bottom and sides of the pan.
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6. Then cook briskly until the liquid is reduced to about 2 tablespoons.Remove the pan from the heat and set it aside.
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7. In a heavy 4- to 5-quart casserole, melt 2 tablespoons of the remainirig butter over moderate heat.
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8. Add the celery, leeks, carrots, turnip, onions and sugar, and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
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9. Arrange the birds on their backs on the bed of vegetables and pour the reserved liquid from the skillet into the casserole.
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10. Cover tightly and cook over low heat for about 30 minutes, basting the birds with their cooking juices after the first 15 minutes. Test the birds for doneness by lifting one up and tilting it over the pot.
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11. The juice that runs out of the cavity should be clear yellow. If it shows any touch of pink, cook the birds 5 to 10 minutes longer.
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12. Leave the finished birds in the casserole (off the heat) while you heat the remaining 4 tablespoons of butter and the remaining 4 tablespoons of oil in a large skillet.
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13. Fry the bread rounds until they are crisp and golden brown. Then arrange the rounds on a heated platter and place a bird on each round.
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14. Pour the remaining contents of the casserole through a fine sieve into a bowl, pressing down firmly on the vegetables with the back of a spoon.
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15. Skim the sauce of excess fat, taste for seasoning, then spoon it over the birds. Serve at once.
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