• 3–4 hazel grouse
  • 1 egg
  • (5–6 rusks)
  • (1 lb fat for deep frying)

For the brown sauce

  • ½ glass flour
  • lb butter
  • 6 fresh mushrooms
  • 1–2 truffles
  • 1 wineglass Madeira

For the ragout

  • glass flour
  • salt
  • 12 field mushrooms
  • 25 crayfish
  • 1–2 truffles
  • ½ lb butter [2 spoons]


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 lb butter and ½ glass flour and dilute with glasses bouillon. Add salt and bring to a boil 2 or 3 times. Add a wineglass of Madeira, 6 chopped raw field mushrooms, and 1–2 truffles. Bring to a boil 4 more times, cool, and stuff the fillet pieces with this mixture.

Arrange the hazel grouse around a platter and fill the center with the following ragout: Prepare a white sauce using glass flour, 2 spoons crayfish butter made from crayfish shells, and 2 glasses bouillon. Add 12 washed, raw field mushrooms and 25 crayfish tails. Boil together thoroughly about twice and add 1–2 chopped truffles.

*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.) Molokhovets’ recipe was unusually elaborate; in particular, stuffed fillets were uncommon, although nineteenth-century preparations under this name varied considerably.