The encyclopaedia of practical cookery

(2) Singe, draw, and wipe two fat Grouse, split them in halves through the back without separating the parts, lay them on a dish, and season with salt, pepper, and 1 tablespoonful of sweet-oil. Koll them well in it, and put them to broil on a brisk fire for seven minutes on each side. Place four pieces of hot, buttered toast on a hot dish, arrange the Grouse on them, mask with maitre-d’hotel butter, garnish with thin slices of broiled bacon, and serve. Fillets of Grouse Sautes.— (1) Cut each of the fillets of four Grouse into two slices, then trim and beat them lightly. Melt 2oz. of butter in a saute-pan, put in the fillets with a small piece of glaze, season with salt, pepper, and a little lemon-juice, and cook over a moderate fire, keeping them rather underdone. When done, drain the butter from the fillets, pour in 1 pint of half-glaze, and add some small forcemeat quenelles. Boil the sauce, take out the fillets, and arrange them in a circle on a hot dish, or else on a mound of mashed potatoes ; put the quenelles in the centre, pour the sauce over them, and serve. Fig. 897. Fillets of Grouse Sautes. (2) Koast some young Grouse ; when cooked, cut the fillets carefully from the birds, and mask each one with some game forcemeat. Butter a saute-pan, put in the fillets, Grouse — continued. cover them with white stock, and simmer gently for ten minutes ; cut some slices of bread 1/2 in. in thickness, 3 in. long and 1 in. wide, and fry them in butter till lightly browned. Arrange the fillets and croutons of bread alternately on a hot dish, making a circle of them, pour some game half-glaze over them, and serve. See Fig. 897. Fried Grouse with Breadcrumbs. — Draw and singe three or four young Grouse, cut them lengthwise in halves, split the drum-stick, and thrust it inside the hip (see Trussing) ; beat each half slightly, skin them, roll them in clarified butter, dip them in breadcrumbs, and fry over a clear slow fire for twelve minutes, turning so that both sides shall be cooked equally. When they are done, arrange them on a dish, and serve with game sauce. Fried Grouse Cutlets. — Prepare three young Grouse and cut them lengthwise in halves ; split the drum-stick and thrust it inside the hip ( see Trussing); beat each half slightly, skin them, roll them in clarified butter and breadcrumbs, .season with salt and pepper, and fry for twelve minutes over a moderate fire, turning them so as to cook both sides. Make a sauce as follows : Put a small bunch of herbs in a saucepan with 2 dessert-spoonfuls of chopped shallots and the juice of two lemons ; boil for two minutes with the cover on the pan, add 1 teacupful of raw mushrooms cut in small squares, simmer till the liquor is reduced, then put in 1 breakfastcupful of melted meat glaze. When boiling, move the stewpan from the fire, and stir in 5 oz. of butter ; when the butter is melted, without boiling, and the sauce well thickened, add a little vinegar, 2 table-spoonfuls of gherkins cut in small squares, 1 teaspoonful of tarragon-leaves chopped small, and 1 table-spoonful of soy. Dish the cutlets, and serve with the sauce poured over.