No. 1777 — Italian Risotto with Hazel Grouse
English historical translation of Molokhovets recipe No. 1777 from the 1901 Russian cookbook, retaining original methods and measures.
Roast two hazel grouse and let cool; strip the meat and slice, discard the backbones and simmer other bones in five or six glasses water to make four and a half glasses stock.
Rinse and dry one and a half glasses rice. Melt butter in a sauté pan, fry optional minced onion and then the rice until golden.
Gradually add grouse stock and a spoonful tomato purée briefly fried in butter. Salt and pepper, cover and simmer until rice is tender and fluffy.
Stir in grated Parmesan gently with a fork.
Layer rice in a buttered sauté pan with grouse slices, cooked lightly fried champignons and slices of raw peeled, seeded tomato.
Smooth, dot with butter, sprinkle with cheese and brown in the oven.