Birds are cleaned well, washed and put salt inside and out, then fry in heated oil. Put in warmed bowls and scatter the butter and pepper. Mushrooms smothered in some of the fat from frying added a little salt, wine, sauce and roast cream that is applied last. This sauce is poured over fried birds. Serve warm as can be topped with mashed potatoes or French fries, steamed rice and salad of your choice, served in a separate dish.