Gloukhar S Smetana Sousom

Capercailzie with Sour Cream Sauce

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

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.