Pellmènes Sibériens (Siberian Pelmeni — Russian Hors-d'œuvre)

Ingredients

• pâte à nouilles
• ham
• hazel grouse
• salt
• pepper
• nutmeg
• parsley
• sauce Espagnole
• butter
• lemon juice
• parsley
• meat glaze

Instructions

1. For the appareil, cut fat and lean ham and an equal quantity of roasted hazel-grouse flesh into dice.
2. Season with salt, pepper and nutmeg, add a little chopped parsley, and bind the salpicon with a good spoonful of reduced sauce Espagnole per 100 grammes.
3. Roll pâte à nouilles very thin and form the Pellmènes like small pies from two joined sheets, each enclosing a walnut-sized piece of the appareil.
4. Poach the Pellmènes in boiling water for a quarter of an hour.
5. Drain and arrange them in a hot timbale.
6. Sprinkle with melted butter mixed with lemon juice, chopped parsley and a thread of melted meat glaze.