Name: Zalovnoye S Riabchik (Zalovnoye of Hazel Hens)
Cuisine: Russia
Ingredients: 2 or 3 eggs, a few potatoes; 12 stoned olives or 1 heaped tablespoon of capers, oil, vinegar, dill, bayleaf, mustard, salt, pepper, breadcrumbs, aspic jelly.; 1 small beetroot; 2 or 3 hazel hens; 1 carrot; ½ lb. calves’ liver; 1 stick of celery

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

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

Method

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<