The 1901 Cookbook Archive
No. 1093 — Sautéed Fillet Cutlets of Capercaillie or Black Grouse
English historical translation of Molokhovets recipe No. 1093 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the fillets of two black grouse or one capercaillie and cut into small cutlets.
Pound with the flat side of a kitchen knife, salt lightly, dust with flour and fry as quickly as possible on both sides in a spoonful of butter.
Meanwhile boil the remaining bones in a little water with ½ spoonful of butter. Reduce the stock, strain and add ½–1 glass of sour cream.
Move the cutlets to a sauté pan, sprinkle with one spoonful of grated Swiss cheese and pour over the sauce.
If liked, add already-cooked potatoes to the sauce and bring once to the boil.
Historical editorial note: Any gravy made with poultry bones should be prepared, cooked and stored according to current food-safety rules.
Original source: Read Russian recipe No. 1093. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.