Instructions: Rub birds with half of the soft butter and dust with seasoned flour. Put birds on a broiler rack and top each with a bacon strip. Broil for 15 to 20 minutes, according to size, turning at 3 to 5 minute intervals. Remove birds and keep warm. Blend remainder of seasoned flour with gravy, jam, and remaining butter; add mixture to pan drippings and stir well. Add parsley, mix, and heat gently. Pour brandy, heated, over birds and ignite. Let flames die out; serve birds on toast with sauce on the side.

This recipe yields 4 appetizer servings.

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