Breast of Grouse, Saute Chasseur

Ingredients

• 2 grouse
• Butter
• Salt
• pepper
• 1 stalk celery
• 3 slices carrot
• 2 slices onion
• 2 sprigs parsley
• 34 cup stewed and strained tomatoes
• 1 teaspoon finely chopped parsley
• 14 cup canned mushrooms, cut in slices
• 41% tablespoons flour

Method

1. 1

   Remove breast from grouse and sauté in butter.

2. 2

   When partially cooked, season with salt and pepper.

3. 3

   Break grouse in pieces, cover with cold water, add carrot, celery, onion, parsley, and bay leaf, and cook until stock is reduced to 0.5 cup.

4. 4

   Make sauce of 3 tablespoons butter, flour, stock from grouse, and tomatoes; season with salt, cayenne, and lemon juice to taste and add chopped parsley and mushrooms.

5. 5

   Arrange breast meat on serving dish and surround with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 145. The excerpt below is the record exactly as published.

BREAST OF GROUSE, SAUTE CHASSEUR 2 grouse Bit of bay leaf Butter 41% tablespoons flour Salt, pepper 34 cup stewed and strained tomatoes 1 stalk celery Salt, cayenne 3 slices carrot Lemon juice 2 slices onion 1 teaspoon finely chopped parsley 2 sprigs parsley 14 cup canned mushrooms, cut in slices

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