Tordi At Olives

Preparation:

Preparation: Clean the thrushes (gourmets prefer not to empty their innards) put them in a saucepan with half a pound of butter, salt them and brown them over high heat; as soon as they have browned, lower the heat and continue cooking over moderate heat. Finely chop the onion, celery, carrot and marrow, put them in a pan and fry them in the remaining butter. Add the minced meat, season well while stirring, add the chopped tomatoes (remove the seeds), salt and pepper, dilute with a little broth and cook the sauce for half an hour; then add most of the whole olives and the rest, pitted and minced (or pounded in a mortar). Leave the sauce to cook for another ten minutes; arrange the thrushes on a plate, sprinkle them with the sauce and serve.