Pick, singe, and clean the birds well; leave the head on, stick the
bill in the breast, tie up nice and plump. If preferred to have the
heads cut off, remove them. Put in a roasting pan, with slices of
fat bacon on top of each bird, with sherry, onions, carrots, pepper,
and salt✪ Roasted Snipe a la Continentale. Roast from fifteen to twenty minutes, basting frequently.
When done, glaze with a brown glaze, serve on a platter (heads
in and legs out) with a bunch of watercress in the centre; garnish
with roses of radishes if at hand, with a brown game sauce around
that has been made from the pan the birds cooked in. Serve with
any kind of salad for luncheon or dinner.
Broiled Snipe with Butter ( Becassines grillees au Beurre )
Pick, singe, and clean the snipe well; cut heads off; remove
insides; rub over with some melted butter, pepper, and salt; put on
a broiler and broil for about eight minutes — four minutes on each
side. When done, prepare some buttered toast — one piece for
each person, put one bird on top of each; pour over some melted
butter and chopped parsley; garnish with watercress✪ Broiled Snipe with Butter in the centre.
Serve with broiled curled bacon all around, with the salad, for
luncheon or dinner.
Snipe ( Becassines ) a la Walde
Pick, singe, and clean the birds well; remove the insides, cut in
halves, and wash again; remove the breast bone from each half of
the bird, leaving the leg bone and part of the second joint bone in;
put on a buttered pan; stuff with the forcemeat au foie gras;
wave a little chicken mousse around through a small fancy tube
and wTith a dot in the centre and a diamond of truffle; put some
sherry in the pan; cook in oven from ten to twelve minutes —
well covered. When ready, arrange on a foundation of chicken
mousse with truffle sauce in the centre; garnish with parsley or
watercress. Serve as an entree for luncheon or dinner. It can
also be served with the salad.
Stuffing. To one cup of chicken mousse add one jar of pate
de foie gras No. 3 the fat and the meat pressed through a fine sieve.
Remove the truffles, as they can be used for garnishing.
AMERICAN COOK BOOK
239
GROUSE (Co? de Bruyere )
Roast Grouse ( Coq de Bruyere roti ) a la Gimo
Pick, clean, and wash the grouse well; tie up plump, put
in a roasting pan with little water, onions, and carrots; cover
with thin slices of bacon on the breast; sprinkle with pepper and
salt; put in a very hot oven and roast from eighteen to twenty
minutes — uncovered — basting it now and then while roasting.
When done and ready to serve, cut the breast out on both sides,
then slip the knife right through the breast lengthwise; split the
breast in halves so that the bird is served for four people; put on a
platter, garnish with watercress or parsley; pour a brown game
sauce around — made from the pan the bird has cooked in and
highly flavored with wine. Serve wfith currant jelly and the salad.
Grouse Cutlet with Green Peas a la Ailsa
Cotelettes de Coq de Bruyere aux Petits Pois, a la Ailsa ✪ Grouse Cutlet with Green Peas a la Ailsa
Page 355 · 6 recipe records on this page
Presented as published in 1918. 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
Pick, singe, and clean the birds well; leave the head on, stick the bill in the breast, tie up nice and plump. If preferred to have the heads cut off, remove them. Put in a roasting pan, with slices of fat bacon on top of each bird, with sherry, onions, carrots, pepper, and salt. Roast from fifteen to twenty minutes, basting frequently. When done, glaze with a brown glaze, serve on a platter (heads in and legs out) with a bunch of watercress in the centre; garnish with roses of radishes if at hand, with a brown game sauce around that has been made from the pan the birds cooked in. Serve with any kind of salad for luncheon or dinner.
Broiled Snipe with Butter ( Becassines grillees au Beurre )
Pick, singe, and clean the snipe well; cut heads off; remove insides; rub over with some melted butter, pepper, and salt; put on a broiler and broil for about eight minutes — four minutes on each side. When done, prepare some buttered toast — one piece for each person, put one bird on top of each; pour over some melted butter and chopped parsley; garnish with watercress in the centre. Serve with broiled curled bacon all around, with the salad, for luncheon or dinner.
Snipe ( Becassines ) a la Walde
Pick, singe, and clean the birds well; remove the insides, cut in halves, and wash again; remove the breast bone from each half of the bird, leaving the leg bone and part of the second joint bone in; put on a buttered pan; stuff with the forcemeat au foie gras; wave a little chicken mousse around through a small fancy tube and with a dot in the centre and a diamond of truffle; put some sherry in the pan; cook in oven from ten to twelve minutes — well covered. When ready, arrange on a foundation of chicken mousse with truffle sauce in the centre; garnish with parsley or watercress. Serve as an entree for luncheon or dinner. It can also be served with the salad.
Stuffing. To one cup of chicken mousse add one jar of pate de foie gras No. 3 the fat and the meat pressed through a fine sieve. Remove the truffles, as they can be used for garnishing.
GROUSE (Co? de Bruyere )
Roast Grouse ( Coq de Bruyere roti ) a la Gimo
Pick, clean, and wash the grouse well; tie up plump, put in a roasting pan with little water, onions, and carrots; cover with thin slices of bacon on the breast; sprinkle with pepper and salt; put in a very hot oven and roast from eighteen to twenty minutes — uncovered — basting it now and then while roasting. When done and ready to serve, cut the breast out on both sides, then slip the knife right through the breast lengthwise; split the breast in halves so that the bird is served for four people; put on a platter, garnish with watercress or parsley; pour a brown game sauce around — made from the pan the bird has cooked in and highly flavored with wine. Serve with currant jelly and the salad.
Grouse Cutlet with Green Peas a la Ailsa Cotelettes de Coq de Bruyere aux Petits Pois, a la Ailsa
Records on this page
Roasted Snipe a la ContinentaleSnipe a la WaldeGrouse a la SalmisRoast Grouse a la GimoBroiled Snipe with ButterGrouse Cutlet with Green Peas a la Ailsa