1104 Stuffed hazel grouse in aspic with vegetable salad

Name: Stuffed hazel grouse in aspic with vegetable salad (Rod zalivnago iz farshirovannykh rjabchikov)
Cuisine: Russia
Ingredients: 10–12 potatoes; bones from a calf’s head; ⅜ lb butter; 5–6 eggs; ¼ glass sherry; salt; 2–3 beets; about 2 spoons vinegar; ½ lb beef; about 2 spoons capers; about 2 spoons olive oil; a small spoon prepared mustard; about 2 spoons olives; 3 hazel grouse; 1 small calf’s liver; 1–2 bay leaves; 1–2 egg whites; ¼ glass vinegar; ½ lb pork fat; 3–4 bay leaves; ½ French roll; 5 allspice

Rod zalivnago iz farshirovannykh rjabchikov

Preparation info

Difficulty
Medium

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

About

Ingredients

3 hazel grouse
1 small calf’s liver
3–4 bay leaves

Europe
Russia
Main course
Eastern Europe

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