No. 1113 — Hazel Grouse à la Maréchale with Two Sauces
English historical translation of Molokhovets recipe No. 1113 from the 1901 Russian cookbook, retaining original methods and measures.
Cut two fillets from each hazel grouse, keeping the first wing joint attached. Slit the sides lengthwise, stuff and sew closed.
Dip in egg and deep-fry, or dip in egg and breadcrumbs and roast on a gridiron.
For the red stuffing, mix ⅛ Russian pound of butter and ½ glass of flour with one and a half glasses of broth. Salt and boil two or three times.
Add a small glass of Madeira, about six chopped raw champignons and one or two truffles; bring to the boil four times and cool. Use this thickened sauce to stuff the fillets.
For the white serving sauce, dilute ⅔ glass of flour and two spoonfuls of crayfish butter made from crayfish shells with two glasses of broth. Boil thoroughly.
Add twelve washed raw champignons and the tails of twenty-five crayfish; bring to the boil twice and add one or two larded truffles.
Arrange the grouse on the platter with the white sauce in the centre.
To provide
3–4 hazel grouse, 1 egg and optional 5–6 rusks Optional 1 Russian pound of deep-frying fat For the red sauce: ½ glass of flour and ⅛ Russian pound of butter 5 fresh champignons 1–2 truffles | 1 small glass of Madeira For the white sauce: ⅔ glass of flour and 12 champignons 25 crayfish and 1–2 truffles ¼ Russian pound of butter and salt |