The 1901 Cookbook Archive
No. 1463 — Cold Game Mayonnaise
English historical translation of Molokhovets recipe No. 1463 from the 1901 Russian cookbook, retaining original methods and measures.
Roast a hare, hazel grouse, capercaillie, partridges or another game bird in butter.
Remove bones, cut the meat into regular pieces, cool and arrange on a round serving dish.
Cover with mousse and decorate with aspic as described in the general note.
Offer mustard sauce No. 479 or Provençal sauce No. 480 separately.
To provide
1 hare or 6 hazel grouse or 1 capercaillie | Or 3–4 partridges and ¼ Russian pound butter Other ingredients as in No. 1457 |
Original source: Read Russian recipe No. 1463. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.