Crumbly Smolensk-Groat Kasha with Hazel Grouse
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- штук hazel grouse (ryabchik)
- stakan / ½ funt Smolensk groats
- штук egg
- stakans bouillon
- funt butter
- зерна English (allspice) pepper
- штук clove
Instructions
- Boil hazel grouse with salt, allspice and clove until soft; bone and chop finely.
- Rub groats with 1 egg, dry, and cook in grouse bouillon with butter until thick.
- Add the chopped grouse, salt, cover, and bake ½ hour; turn out.