Countess Morphy

Gloukhar S Smetana Sousom

Capercailzie with Sour Cream Sauce

Preparation info
    • Difficulty

      Easy

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By Countess Morphy

Published 1935

  • About

Method

The bird is either boiled or roasted, and served with sour cream, or is treated as in the preceding recipe. Capercailzie is very popular in Russia.