No. 1465 — Cold Mayonnaise of Stuffed Hazel Grouse
English historical translation of Molokhovets recipe No. 1465 from the 1901 Russian cookbook, retaining original methods and measures.
Clean three or four hazel grouse, remove feet and wings, split along the backbone and debone carefully without piercing the skin.
For stuffing fry a small calf's liver with fresh bacon, carrot, parsley, celery and a bay leaf, mince and add half a soaked, squeezed French roll and three to six eggs.
Pound with the pork fat and vegetables, salt and rub through a colander.
Stuff the grouse, tie and roast in a buttered sauté pan. Cool, slice carefully and arrange around a dish, coating each piece with mousse.
Fill the centre with a mixed salad of green and white beans, potatoes and other greens as in the general note; serve Provençal sauce separately.
For mousse reduce broth from calf's head or feet, or the game bones with an ox knuckle, six gelatine sheets, roots, bay leaf, onion and sugar to four glasses.
Set aside 1½ glasses, clarify with two whites and cold water, add vinegar and sherry, boil and strain through a napkin.
As the liquid starts setting beat in ⅓ glass of olive oil and vinegar drop by drop until thick and foamy. Chill and serve with Provençal or another sauce.
To provide
6 hazel grouse and 1 calf's liver ½ French roll, carrot, parsley and leek 1 onion and 1 bay leaf ⅓ Russian pound fresh bacon 3–6 eggs and 1 spoonful butter | For sauce: 1 ox knuckle and 6 zolotnik gelatine 1 bay leaf, vinegar and ¼–½ glass sherry ⅓ glass olive oil 1 lump sugar and 2 egg whites Salad and sauce ingredients |