No. 1451 — Aspic-Style Stuffed Hazel Grouse
English historical translation of Molokhovets recipe No. 1451 from the 1901 Russian cookbook, retaining original methods and measures.
Clean three or four hazel grouse, slit along the backbone and carefully remove bones without piercing skin; remove feet and wings.
For liver stuffing, slice calf's liver and fry with bay leaf, allspice, pork fat and roots. Mince, add half a soaked, squeezed French roll, three to six eggs and salt, then pound and sieve.
Stuff the birds and roast in a buttered sauté pan. Cool, slice and arrange on a decorated base of beetroot and potatoes with chopped aspic and herbs.
Serve mustard or another sauce separately.
For the base bake beets, boil potatoes, peel and chop, then mix with capers, olives and a teaspoon of mustard mixed with two spoonfuls of olive oil and vinegar.
Shape into a round or oblong rectangular base, about two fingers high, smooth its top and sides, and lay the bird slices above.
To provide
3–4 hazel grouse and calf's liver 3–4 bay leaves 5 allspice berries ½ French roll ½ Russian pound bacon, 5–6 eggs and salt ⅜ pound butter For aspic: Bones from a calf's head ½ Russian pound beef | 1–2 bay leaves Vinegar, salt and ¼ glass sherry 1–2 egg whites, reduce to 2 glasses For base: 2–3 beets and 10–12 potatoes 2 spoonfuls capers and 2 spoonfuls olives 1 teaspoon prepared mustard Olive oil and 2 spoonfuls vinegar |