After the victory over Napoleon in 1814, dishes "à la Maréchale" were introduced to Russia. Rather elaborate varieties, usually involving hazel grouse fillets, are found in several classical Russian cookbooks. One of the first such books, "The Last Work" by Gerasim Stepanov, proposes to combine hazel grouse fillets and veal liver. Elena Molokhovets' "A Gift to Young Housewives", the most successful Russian cookbook of the 19th century, has included since its first edition in 1861 a recipe for "hazel grouse "à la Maréchale"" stuffed with Madeira sauce with portobello mushrooms and truffles. A similar variety of "game cutlets "à la maréchale"" with a quenelle and truffle stuffing is described in the textbook "The Practical Fundamentals of the Cookery Art" by Pelageya Alexandrova-Ignatieva published in the beginning of the 20th century.