No. 3633 — Hazel-Grouse Butter for Breakfast or Evening Tea
English historical translation of Molokhovets recipe No. 3633 from the 1901 Russian cookbook, retaining original methods and measures.
Clean 3 hazel grouse and roast in ¼ pound butter. Cool, remove the meat from the bones, chop and pound.
Add nutmeg, optionally grated Parmesan, and 3–4 tablespoons finely chopped truffles. Work in ¾ pound fresh butter.
Rub through a sieve, stir until thick and put into a butter dish. For prolonged keeping, the source directs putting the spread in a stoneware bowl and covering it with beef fat.
The ingredient summary gives 3 hazel grouse, cayenne pepper or nutmeg, 3–4 tablespoons chopped truffles, 1 pound butter, optional Parmesan and melted beef fat.
Ingredients (as printed):
3 hazel grouse; cayenne pepper or nutmeg. 3–4 tablespoons chopped truffles. | 1 pound butter. Optional ½ pound Parmesan (as printed in list). Melted beef fat (optional). |