No. 1114 — Steamed Hazel Grouse Soufflé with Champignon Sauce
English historical translation of Molokhovets recipe No. 1114 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the raw flesh from three hazel grouse and mince. Add a French roll soaked in milk and squeezed, ¼ Russian pound of butter and salt.
Pound thoroughly, pass through a sieve, mix in four eggs and thin with two glasses of cream. Add four chopped truffles and a little nutmeg.
Butter a ring mould with a wide opening, pour in the mixture and steam in boiling water. Turn out onto a serving dish when ready.
For the sauce, bring one spoonful each of butter and flour to the boil with one glass of broth.
Wash and peel twenty champignons and put into ¼ glass of broth with juice of ½ lemon. Bring to the boil twice.
Lift out and finely slice the mushrooms. Add them and their strained cooking broth to the sauce, salt and boil.
Pour the sauce over the soufflé and fill the central opening with celery purée No. 678.
To provide
3 hazel grouse, 1 French roll and 1 glass of milk 3½ spoonfuls of butter 4 eggs and 2 glasses of cream 4 truffles and nutmeg | 1 spoonful of flour, ½ lemon and salt 20 champignons 1½ Russian pounds of celery roots and 2 spoonfuls of butter |