The 1901 Cookbook Archive
No. 4161 — Hazel-Grouse Sausages
English historical translation of Molokhovets recipe No. 4161 from the 1901 Russian cookbook, retaining original methods and measures.
Roast six hazel grouse, strip the meat from the bones, chop finely and pound in a mortar.
Add the crumb of one French roll soaked in cream and squeezed, four egg yolks, half a glass thick cream, salt and three or four black peppercorns.
Fill casings and tie with thread.
Bring to the boil once, pricking three or four places with a needle, then brown in butter before serving.
Historical editorial note: A single boil is not a reliable safety test for egg-filled game sausage; modern validated thorough cooking is required.
Original source: Read Russian recipe No. 4161. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.