Birds On Toast

METHOD:
Boil the birds whole in some water seasoned with salt/pepper, onion, bay leaf, a few sprigs of thyme, and a little oil—this helps to soften the meat. When cooked, allow to cool in the stock.
Later, remove the meat from the breast carefully. Fry firstly the onions and then the mushrooms separately in saucepan, return onion to pan and add the meat. Stir into ingredients a packet of burgundy sauce, adding a cup of liquid. This can be a little stock and some burgundy wine. However, if no wine is available the stock will be fine. Cook until mixture thickens. Add a knob of butter, stir, then average on previously buttered toast, a slice per person, and decorate with the parsley. The quantity of ingredients serves approximately 4.