DRAW AND clean the game birds, reserving the hearts and livers, and toast them in butter as explained at the beginning of the recipe for game with SAUCE BERNARDINE. By the terme you are ready to carve the birds and fry the croutons, have ready all the elements of the sauce.
Prepare the hearts and livers as in the previous recipe, and combine them with the softened butter, the pâté, a dash of Port, and a little blood of the game if possible. Season with salt and pepper, and with a fork blend the mixture to a smooth paste.
Peel a dozen of the grapes, and in a small saucepan warm them in a little of the white wine. Crush the remainder of the grapes in a sieve to obtain the juice, and reserve it.
Carve the birds, return them to the roasting pan from which you have poured off all the butter, and place it over high heat. Pour a little more of the white wine and the Port over the birds, and touch with a lighted match. When the flames die out, stir in the test of the white wine, the cream, and the MEAT JELLY, or a substitute, and simmer gently, stirring occasionally, until the sauce begins to thicken.

Now, off the heat, stir in the liver-and-pâté mixture; return the pan to low heat to reduce the sauce again, then stir in the grape juice and blend well.