Clean and salt 3–4 hazel grouse and lard, if desired, with ¼ lb pork fat. Melt ½ lb butter in a saucepan until it bubbles, add the hazel grouse, and fry, uncovered, over a very high flame. Watch that they do not burn. Remove the birds when they have browned on all sides, which will take about 15 minutes. Cut them up, arrange on a platter, and sprinkle with rusk crumbs and ½ spoon finely chopped parsley. Add 2 spoons each bouillon and fresh or sour cream to the butter in the pan, bring to a boil, and pour over the hazel grouse.
Serve with a salad of some sort.
Remarks: If the hazel grouse are not fresh, pluck, draw, and soak the birds in cold water. Then put into cold fresh milk and bring the milk to a boil.