Zalovnoye S Riabchik

• 2 or 3 hazel hens
• ½ lb. calves’ liver
• 1 carrot

The birds can either be left whole or they can be boned. Stuff them with the following mixture: Chop the calves’ liver and cook in a little butter with the chopped carrot, previously boiled, the celery blanched and chopped, the bayleaf, and season with salt and pepper. Add 3 or 4 tablespoons<