Galantines of Grouse. — Bone two small Grouse, spread them
thickly with game forcemeat, cover with strips of rabbit or
hare, lean cooked ham, and fat bacon, placed alternately,
having the strips the same length as the bird ; season
with salt and pepper, and cover with another thick layer of
forcemeat. Sew up the birds with thread, then roll them
round in cloths. Put them in a stewpan with some vege-
tables, cover with stock✪ Galantines of Grouse, and stew till tender. Wlien
cooked, take the birds out of the cloths, put them" in fresh
Fig. 898. Galantines of Grouse.
ones, with their sewn parts at the top, and tie the cloths at
each end. Put them in a deep dish, baste with half their
cooking-liquor, place another dish over them with a heavy
weight on it, and press till cold. Prepare a thin puree of
Grouse, and leave it till nearly cold. Take the birds out of
the cloths, and dip them into the Grouse puree, giving them
a thick coating, then sprinkle thickly with breadcrumbs
fried brown in butter, and some chopped pistachios ; put
them on a dish, garnish with croutons of aspic jelly, slices of
lemon, and parsley, and serve. See Fig. 898.
Grouse Cromeskies. — Cut the flesh of two cold cooked
Grouse into small pieces, pound it in a mortar, and when
smooth pass it through a fine hair sieve. Put about 2oz. of
butter in a saucepan, place it over the fire, and when melted
put in the meat ; season to taste with salt, pepper, and spices,
and stir until hot. Next move the saucepan to the side
of the fire and stir in the beaten yolks of two eggs and the
juice of half a lemon ; turn the mixture on to a dish and
leave it until cool. Put 2 table-spoonfuls of flour into a
basin, with 1 saltspoonful of salt, and 1 table-spoonful of oil
mixed with 1 table-spoonful of water ; next stir in gradually
a sufficient quantity of tepid water to make a thin batter,
then add the well-whisked white of one egg✪ Grouse Cromeskies. Cut some thin
For details respecting Culinary Processes, Utensils, Sauces, <Scc., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
723
Grouse — continued.
slices of bacon into 2in. squares, put a small quantity of
the Grouse mixture on each, and roll them up tightly. Put
a large piece of butter or lard in a flat stewpan, place it on
the fire, and when boiling dip the cromeskies in the batter
and put them in the fat. Fry until lightly browned, then
take them out of the fat and drain for a minute on a
sheet of paper in front of the fire. Spread a folded napkin
or an ornamental dish-paper over a hot dish, arrange the
cromeskies in a circle on it, fill the centre with fried parsley,
and serve at once.
Page 5 · 3 recipe records on this page
Presented as published in 1892. 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
Galantines of Grouse. — Bone two small Grouse, spread them thickly with game forcemeat, cover with strips of rabbit or hare, lean cooked ham, and fat bacon, placed alternately, having the strips the same length as the bird ; season with salt and pepper, and cover with another thick layer of forcemeat. Sew up the birds with thread, then roll them round in cloths. Put them in a stewpan with some vegetables, cover with stock, and stew till tender. When cooked, take the birds out of the cloths, put them in fresh
Fig. 898. Galantines of Grouse.
ones, with their sewn parts at the top, and tie the cloths at each end. Put them in a deep dish, baste with half their cooking-liquor, place another dish over them with a heavy weight on it, and press till cold. Prepare a thin puree of Grouse, and leave it till nearly cold. Take the birds out of the cloths, and dip them into the Grouse puree, giving them a thick coating, then sprinkle thickly with breadcrumbs fried brown in butter, and some chopped pistachios ; put them on a dish, garnish with croutons of aspic jelly, slices of lemon, and parsley, and serve. See Fig. 898.
Grouse Cromeskies. — Cut the flesh of two cold cooked Grouse into small pieces, pound it in a mortar, and when smooth pass it through a fine hair sieve. Put about 2oz. of butter in a saucepan, place it over the fire, and when melted put in the meat ; season to taste with salt, pepper, and spices, and stir until hot. Next move the saucepan to the side of the fire and stir in the beaten yolks of two eggs and the juice of half a lemon ; turn the mixture on to a dish and leave it until cool. Put 2 table-spoonfuls of flour into a basin, with 1 saltspoonful of salt, and 1 table-spoonful of oil mixed with 1 table-spoonful of water ; next stir in gradually a sufficient quantity of tepid water to make a thin batter, then add the well-whisked white of one egg. Cut some thin
For details respecting Culinary Processes, Utensils, Sauces, <Scc., referred to, see under their special heads.
Grouse — continued.
slices of bacon into 2in. squares, put a small quantity of the Grouse mixture on each, and roll them up tightly. Put a large piece of butter or lard in a flat stewpan, place it on the fire, and when boiling dip the cromeskies in the batter and put them in the fat. Fry until lightly browned, then take them out of the fat and drain for a minute on a sheet of paper in front of the fire. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the cromeskies in a circle on it, fill the centre with fried parsley, and serve at once.
Records on this page
Galantines of GrouseGalantines of GrouseGrouse Cromeskies