No. 1109 — Roast Hazel Grouse with Sour Cream
English historical translation of Molokhovets recipe No. 1109 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and salt three or four hazel grouse and, if desired, lard with ¼ Russian pound of pork fat.
Melt ½ Russian pound of butter in a saucepan. Once boiling, add the birds and fry over very high heat without covering, watching so they do not burn.
When browned all around, remove, carve and arrange on a platter.
Stir two spoonfuls of broth into the remaining butter, add two spoonfuls of fresh sour cream or thick cream and bring once to the boil.
Pour over the birds, which should be sprinkled with breadcrumbs and ½ spoonful of finely chopped parsley. The source estimates fifteen to thirty minutes of frying. Serve with salad.
To provide
3–4 hazel grouse and ¼ Russian pound of pork fat ½ Russian pound of butter | 2 spoonfuls of sour cream and 2–3 rusks Green parsley |