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 lb butter and ½ glass flour and dilute with 1½ 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 ⅔ 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.