Breast or Grouse Saute Chasseur

Ingredients

• breasts from pair of grouse
• 3 tablespoons butter
• 4½ tablespoons flour
• stock made from grouse
• ½ cup stewed and strained tomatoes
• 1 teaspoon finely chopped parsley
• ½ cup canned mushrooms, cut in slices
• season with salt
• season with cayenne
• add lemon juice

Method

1. 1

   Remove breasts from grouse and saute in butter.

2. 2

   When partially cooked, season with salt and pepper.

3. 3

   Break carcasses, cover with cold water, add carrot, celery, onion, parsley, and bay leaf, and cook until stock is reduced to three-fourths cup.

4. 4

   Arrange grouse on a serving dish, pour around sauce made of butter, flour, stock, and tomatoes.

5. 5

   Season and add parsley and mushrooms.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 204. The excerpt below is the record exactly as published.

BREAST OR GROUSE SAUTE CHASSEUR.— Remove breasts from pair of grouse and saute in butter. When partially cooked, season with salt and pepper. Break carcasses in pieces, cover with cold water, add carrot, celery, onion, parsley and bay leaf and cook until stock is reduced to three-fourths cup. Ar- range grouse on a serving dish, and pour around a sauce made of 3 tablespoons butter, 4j/2 tablespoons flour, stock made from grouse, and ^ cup stewed and strained tomatoes. Season with salt, cayenne and lemon juice, and add 1 teaspoon finely chopped parsley and 54 cup canned mushrooms, cut in slices

Cook this with the app: pantry check, scaling, and the assistant.