Bone 3 raw hazel grouse. Chop the meat and add 1 French roll, soaked in milk and squeezed out, ¼ lb butter, and salt. Pound all this thoroughly and rub through a fine sieve. Stir in 4 eggs, 2 glasses cream, 4 chopped truffles, and a little nutmeg. Butter a ring mold with a large center opening and pour in the soufflé. Five minutes before dinner, start steaming the soufflé. When cooked, turn it out onto a platter.
Bring to a boil 1 spoon butter, 1 spoon flour, and 1 glass bouillon. Wash and peel 20 field mushrooms, bring them to a boil twice in ¼ glass bouillon, and add the juice of ½ lemon. Remove the field mushrooms from the broth, chop them fine, and stir into the sauce, adding the mushroom bouillon as well. Sprinkle with salt and bring to a boil. Pour the sauce over the soufflé and fill the center with celery root purée.