Buns 4 pc. (20-25 g each), cooked wildfowl 50, 10 mushrooms, butter 5, 20 sauce, greens.
For minced meat fried or boiled wildfowl and stewed mushrooms cut into small cubes, lightly fried (3-5 minutes) with butter and season with red wine sauce.
The round-shaped buns, baked choux dough, make slits through which to fill them with minced of wildfowl just before serving.
Buns served on a plate with a paper towel and garnish with sprigs of greenery.