Instructions: Melt 4 tablespoons butter and saute onion, celery, parsley, olives, and garlic, until onion is soft. Stir in bread crumbs, pepper, salt, and Armagnac; use mixture to stuff birds. Rub birds well with butter and put on a rack in a roaster with claret and boiling stock. Roast at 400 degrees, basting every few minutes, for 30 minutes. If you want them better done, cook for an additional 10 minutes, basting. Serve hot or cold: If cold, remove stuffing and serve it on the side.

This recipe yields 2 servings.

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