No. 1126 — Ragout of Wading Birds with Offal Toasts
English historical translation of Molokhovets recipe No. 1126 from the 1901 Russian cookbook, retaining original methods and measures.
Roast twelve to fifteen cleaned waders without heads or stomachs in a saucepan with two or three spoonfuls of butter.
Remove the fillets from the bones. Pound the remaining wings, legs and bones in a mortar and fry separately with a spoonful of butter and a shredded onion.
Add a tablespoon of flour while stirring, the juice of a lemon and one to one and a half glasses of broth. Boil thoroughly and pass through a sieve to make sauce for the fillets.
Mince the other entrails (except stomachs) with small pieces of butter, cook in a saucepan with one spoonful of sour cream and bring to the boil.
Spread the mixture over slightly dried slices of French white bread.
Arrange the meat with its sauce on a platter and surround with the coated toasts.