No. 3663 — Game Cheese or Butter
English historical translation of Molokhovets recipe No. 3663 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and roast 3 hazel grouse in ¼ pound butter. Cool, remove the meat from bones, chop and pound.
Add nutmeg or cayenne pepper, optionally ⅛ pound grated Parmesan, 3–4 tablespoons chopped truffles and ⅞ pound butter.
Rub everything through a sieve and stir until thick, then transfer to a butter dish.
For longer storage the historical instructions pack it into stoneware and cover with melted beef fat.
The ingredient list gives 3 hazel grouse, cayenne or nutmeg, 3–4 spoons truffles, 1 pound butter and optional Parmesan and melted fat.
Ingredients (as printed):
3 hazel grouse; cayenne pepper. Or nutmeg. 3–4 tablespoons truffles. | 1 pound butter. Optional ⅛ pound Parmesan. Melted fat (optional). |