Cut some fillets of grouse into cutlet shapes,
also some slices of fried bread ; sprinkle the latter
with grated Parmesan cheese. Put the fillets of
grouse on the cheesed bread. Mask them with a
puree of tomatoes and a tiny dust of cayenne, then
add a little more grated Parmesan, a little parsley,
some breadcrumbs, and little pieces of butter.
Salamander over and serve hot.
Grouse a TEcossaise.
Take a brace of grouse ; put three ounces of
good dripping or butter inside each, but not in the
crop. Put them down to roast, and baste till
cooked. Have a slice of toast in the pan under
them just before they are cooked. Parboil the
liver, pound with butter, salt, and cayenne, and
spread it on the toast.
Grouse a la Financiere.
Take a brace of grouse ; boil the livers for a few
minutes, and pound them in a mortar with three
ounces of butter, a little salt, pepper, a grate of nut-
meg, one tablespoonful of breadcrumbs, and three
or four mushrooms. Stuff the grouse with this,
truss and roast them, and baste plentifully. Take
some sauce espagnole, add a few mushrooms and
C
DRESSED GAME AND
a dust of cayenne. Let all boil up together and
serve with the grouse.
Friantine of Grouse.
Cut with two cutters, one larger than the other,
twelve thin flat pieces of pastry, put on the centre
of the largest a tablespoonful of quenelle meat
and spread it out ; in the centre of this put a table-
spoonful of the breast of a grouse, cut up with
two ounces of lean ham. Mix well and put it
into a stewpan with three-quarters of a pint of
white cream sauce. Warm up and let it get cold.
Cover this with the smaller sized pieces of pastry,
having wetted the inside of each with yolk of egg
to make them adhere to the lowest pastry, press
down tightly with the smallest cutters, and cut the
bottom pastry to the size of the smaller cutter.
Egg and breadcrumb. Arrange them in a frying
basket and fry in boiling lard a nice brown. Serve
garnished with fried parsley.
Grouse Kromesquis.
Take the remains of cold grouse and mince it
very fine. Mix with it a couple of tablespoonfuls
of grated ham or tongue. Divide into small sau-
sage shapes, dip each in batter, fry a pale golden
colour and serve very hot, garnished with crisped
parsley.
Grouse Marinaded*
German Recipe.
Hang the birds as long as possible, then pluck
and draw them and wipe their insides with a soft
POULTRY A LA MODE,
rg
cloth. Mince an onion ; take about a dozen pep-
percorns, twenty juniper berries, three bayleaves,
and put these into a gill of vinegar. Let the
grouse soak in this for three days, turning them
two or three times daily, and pouring the marinade
over them. Stuff the birds with turkey forcemeat
and lard the breasts. Place them in front of a
clear fire, baste constantly, and serve with slices of
lemon round the dish.
Grouse au Nature!.
Grouse should be wiped inside, but never
washed. Have a brisk fire, and when the bird is
trussed, place it before a brisk fire, and before it
is taken down the breast should be basted with
a little butter, and frothed and browned before it
is sent up. A good sized grouse requires nearly
three-quarters of an hour to cook it. Serve fried
breadcrumbs and bread sauce with grouse.
Grouse Pie.
Page 8
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut some fillets of grouse into cutlet shapes, also some slices of fried bread ; sprinkle the latter with grated Parmesan cheese. Put the fillets of grouse on the cheesed bread. Mask them with a puree of tomatoes and a tiny dust of cayenne, then add a little more grated Parmesan, a little parsley, some breadcrumbs, and little pieces of butter. Salamander over and serve hot.
Grouse a TEcossaise.
Take a brace of grouse ; put three ounces of good dripping or butter inside each, but not in the crop. Put them down to roast, and baste till cooked. Have a slice of toast in the pan under them just before they are cooked. Parboil the liver, pound with butter, salt, and cayenne, and spread it on the toast.
Grouse a la Financiere.
Take a brace of grouse ; boil the livers for a few minutes, and pound them in a mortar with three ounces of butter, a little salt, pepper, a grate of nutmeg, one tablespoonful of breadcrumbs, and three or four mushrooms. Stuff the grouse with this, truss and roast them, and baste plentifully. Take some sauce espagnole, add a few mushrooms and
a dust of cayenne. Let all boil up together and serve with the grouse.
Friantine of Grouse.
Cut with two cutters, one laer than the other, twelve thin flat pieces of pastry, put on the centre of the largest a tablespoonful of quenelle meat and spread it out ; in the centre of this put a tablespoonful of the breast of a grouse, cut up with two ounces of lean ham. Mix well and put it into a stewpan with three-quarters of a pint of white cream sauce. Warm up and let it get cold. Cover this with the smaller sized pieces of pastry, having wetted the inside of each with yolk of egg to make them adhere to the lowest pastry, press down tightly with the smallest cutters, and cut the bottom pastry to the size of the smaller cutter. Egg and breadcrumb. Arrange them in a frying basket and fry in boiling lard a nice brown. Serve garnished with fried parsley.
Grouse Kromesquis.
Take the remains of cold grouse and mince it very fine. Mix with it a couple of tablespoonfuls of grated ham or tongue. Divide into small sausage shapes, dip each in batter, fry a pale golden colour and serve very hot, garnished with crisped parsley.
Grouse Marinated.
German Recipe.
Hang the birds as long as possible, then pluck and draw them and wipe their insides with a soft
rg
cloth. Mince an onion ; take about a dozen peppercorns, twenty juniper berries, three bayleaves, and put these into a gill of vinegar. Let the grouse soak in this for three days, turning them two or three times daily, and pouring the marinade over them. Stuff the birds with turkey forcemeat and lard the breasts. Place them in front of a clear fire, baste constantly, and serve with slices of lemon round the dish.
Grouse au Nature!.
Grouse should be wiped inside, but never washed. Have a brisk fire, and when the bird is trussed, place it before a brisk fire, and before it is taken down the breast should be basted with a little butter, and frothed and browned before it is sent up. A good sized grouse requires nearly three-quarters of an hour to cook it. Serve fried breadcrumbs and bread sauce with grouse.
Grouse Pie.