Pies - tartlets with hazel grouse

Make the minced meat first. Put in a small saucepan of peeled hazel grouse, pour over the butter and put in a hot oven. When toasted by more than half, remove the hazel grouse to the table, and put the flour in a saucepan, spread the broth and cook over a low heat. Remove the soft parts of the hazel grouse from the bones and cut into small pieces. Thin the bone, fold into the sauce, boil until thick, put 2 raw yolks, boil, remove from the heat and wipe through a sieve on a plate. When everything is wiped, put the chopped hazel grouse, stir, add 10 pcs. Cooked champignons, sprinkle salt to taste and put in a cold place. Cut out the circles from the finished puff dough and put in a cold place, and also cut out the mugs a little more. Grease the tartlet molds, put the mug, squeeze the bottom and sides of the mold and, when all the molds are laid out with dough, put the cooked mince in the middle, then grease with an egg, cover with a mug that was cut from whole dough, grease with an egg on top, fold on the ceiling and oven in a hot oven. Remove and lay on a dish.