Choose large and plump thrushes, if possible, wrap in a very thin layer of bard. Cut the ham into fairly large pieces. Place the ham and thrushes in a casserole on a high heat, without any cooking fat. Brown until the bard turns translucent and starts to color. Remove most of the fat, add the port and 4 tablespoons of water. Don╒t season with too much salt because of the ham, add pepper, cover and cook on a low heat for 25 minutes. Add the olives and cook for another 10 minutes. Brown the bread cubes in butter and add to the dish when ready to serve.
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12 barded thrushes
1 slice cured ham (5 to 6 oz)
2/3 cup dry port
24 black olives
24 3/4 inch cubes sandwich bread
3 tbsp butter
salt, pepper
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30
mn
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40
mn
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We suggest serving a red bandol with theses thrushes.
