Ingredients

  • 1 lb macaroni
  • 2 hazel grouse
  • 5–6 glasses bouillon
  • ¼ lb butter
  • ¼ lb Parmesan cheese
  • salt

Method

Fry 2 fat hazel grouse, remove the bones, and cut the meat into small pieces. Add 5 glasses ordinary beef bouillon to the bones, boil them thoroughly, and strain. Bring [this bouillon] to a boil, sprinkle on broken macaroni, and boil 10 minutes. Drain the macaroni in a fine sieve, transfer to a silver saucepan or to a platter, and mix with the hazel grouse and ¼ lb grated Parmesan cheese. Add 1 spoon butter and a little of the same bouillon [in which the macaroni was cooked]. Bake for a short time to brown the top lightly. The drained bouillon may be added to soup.

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