18 oz (600 g) grouse fillet
3.5 oz (100 g) boiled tongue, peeled
4 egg, hard-boiled
5.2 oz (150 g) gherkin
1 fresh cucumber, peeled
1.7 oz (50 g) capers
4 tbsp caviar
7 oz (200 g) white beans, canned
3 tbsp vegetable broth
Salt on your taste
Boil a grouse fillet in a small amount of water until a readiness.
Slice the fillet and a tongue into thin squares.
Cut all cucumbers and eggs into small cubes.
Make a bean puree, and stir with a broth and a salt.
Stir all ingredients together, let to sit for 10 minutes, and serve..