Ingredients

  • 3 hazel grouse
  • cayenne pepper or nutmeg
  • 3–4 spoons chopped truffles
  • 1 lb butter
  • (½ lb Parmesan cheese)
  • (melted fat)

Method

Clean 3 hazel grouse, fry in lb butter, and cool. Remove the meat from the bones and chop and pound the meat. Add nutmeg, ( lb grated Parmesan for those who like it,) 3–4 spoons chopped truffles, and lb butter. Rub all this through a fine sieve, mix until it thickens, and transfer to a butter dish. To keep this butter for a long time, pack it in a stoneware bowl and pour on melted beef fat.

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