Chaudfroid of Grouse a la Pekin

Ingredients

• the meat from a cooked grouse
• half a pint of gravy
• half a glass of claret
• a little salt
• a dust of cayenne
• a gill of unflavoured aspic
• some truffles

Method

1. 1

   Pound the meat from the grouse and mix with gravy.

2. 2

   Add claret, salt, cayenne, chopped truffles, and aspic.

3. 3

   Mask dariole moulds with aspic, fill with the mixture, put on ice, and serve garnished with aspic and truffle parings.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 38. The excerpt below is the record exactly as published.

Chaudfroid of Grouse a la Pekin Take the meat from a cooked grouse, taking care there be no skin. Pound and rub it through a hair sieve and mix with it half a pint of gravy which has been made from the bones. After it has been passed through a sieve add half a glass of claret, a little POULTRY AND GAME 95 salt, and a dust of cayenne. Chop up some truffles and add to the meat with a gill of unflavoured aspic

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