Remove both fillets from the hazel grouse, cutting off the wings at the first joint. Make a slit lengthwise on the underside of the fillets. Stuff them and sew them up. Dip the fillets in egg and deep fry, or dip them in eggs and crumbs and fry on a gridiron.
Stuff with the following: Prepare a brown sauce using
Arrange the hazel grouse around a platter and fill the center with the following ragout: Prepare a white sauce using
*The name Maréchal, used descriptively in a culinary sense, indicates a refined dish belonging to French haute cuisine. Today, it usually refers to chicken or fish fillets dipped in egg and bread crumbs and fried in butter, garnished with asparagus tips and truffles, and served with a rich truffled sauce. (Dictionnaire de l’académie des gastronomes II, 107.)
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