Cooked wildfowl 60, 35 potatoes, cucumbers 30, 25, cauliflower, tomato 30, 10 celery, green beans (pods), 15, 25, green peas, asparagus, 25, 40 dressing salad, green salad 15.
Boiled or fried wildfowl (grouse, pheasant, partridge), cut into thin oblong slices, boiled potatoes and carrots – slices of 1.5-2 cm in diameter, boiled asparagus and green beans pods – slices of 2.5-3 cm, boiled cauliflower divided into small florets. Canned peas used. Salad celery, cut into thin strips, fresh tomatoes and cucumbers – circles.
In the center of the salad bowl or a vase to put the chopped salad, and all around – heaps of vegetables, then slices of venison pyramid; branches of celery or lettuce is in the middle.
When serving pour the salad dressing or submit it separately.