Ingredients

  • 3 hazel grouse
  • 1 small calf’s liver
  • 3–4 bay leaves
  • 5 allspice
  • ½ French roll
  • ½ lb pork fat
  • 5–6 eggs
  • salt
  • lb butter

For the vegetable salad

  • 2–3 beets
  • 10–12 potatoes
  • about 2 spoons capers
  • about 2 spoons olives
  • a small spoon prepared mustard
  • about 2 spoons olive oil
  • about 2 spoons vinegar

For the aspic

  • ½ lb beef
  • 1–2 bay leaves
  • ¼ glass vinegar
  • bones from a calf’s head
  • ¼ glass sherry
  • 1–2 egg whites
  • salt
  • (reduce this to 2 glasses)

Method

Clean 3–4 hazel grouse, slit them along their backbones, and carefully remove the bones without piercing the skin. Chop off the wings and feet and stuff the birds with the following liver forcemeat.

Slice 1 calf’s liver and fry it in a saucepan with 1 bay leaf, 5 zolotniki allspice, ½ lb pork fat, and root vegetables. Chop the mixture fine and add ½ white French roll soaked and squeezed out, 3–6 eggs, and salt. Pound all this and rub through a colander. Stuff the hazel grouse, place them in a sauté pan greased with butter, and roast in the oven. Cool, slice, and arrange them on a platter over a mound of beets, potatoes, etc. Sprinkle with chopped aspic and greens. Serve mustard or some other sauce separately.

The mound of vegetables is prepared as follows: Take several beets and potatoes, having baked the first and boiled the second. Peel, finely chop, and mix with 2 spoons each capers and olives. Add 1 teaspoon mustard mixed with 2 spoons each olive oil and vinegar. Mix all this together until it holds its shape. Form the vegetables into a round or oblong-rectangular mound two fingers high and the size of the platter. Smooth the top and sides as well as possible.

[To prepare the aspic, see the Remarks at the beginning of this section or at the beginning of the chapter.]

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