863 Hazel grouse à la Maréchal*

• 3–4 hazel grouse
• 1 egg
• (5–6 rusks)
• (1</

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 ⅛