The 1901 Cookbook Archive
No. 1112 — Hazel Grouse Cutlets
English historical translation of Molokhovets recipe No. 1112 from the 1901 Russian cookbook, retaining original methods and measures.
Clean hazel grouse, halve, remove the bones but leave the first joint of the wings attached.
Remove the outer skin, pound lightly with a knife and shape into cutlets.
Brush with egg, sprinkle with salt, a little pepper and breadcrumbs, and fry in butter.
Serve with fried fresh champignons or porcini, boiled asparagus cut small and dressed with butter, or both.
Alternatively omit the vegetables and pour over French truffle sauce No. 407.
To provide
3–4 hazel grouse, 2 eggs and salt 5 allspice berries 5 black peppercorns | 2 spoonfuls of butter and 3–4 rusks Optional mushrooms or asparagus |
Original source: Read Russian recipe No. 1112. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.