Fillets of Grouse Sautes

Ingredients

• four Grouse
• 2oz. of butter
• 1 pint of half-glaze
• season with salt
• season with pepper
• a little lemon-juice

Method

1. 1

   Cut fillets of Grouse into slices, beat lightly.

2. 2

   Melt butter in a pan, add fillets, season, and cook over moderate heat.

3. 3

   Drain butter, add half-glaze, and quenelles.

4. 4

   Arrange fillets on a hot dish, pour sauce over, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 4. The excerpt below is the record exactly as published.

Fillets of Grouse Sautes.— (1) Cut each of the fillets of four Grouse into two slices, then trim and beat them lightly. Melt 2oz. of butter in a saute-pan, put in the fillets with a small piece of glaze, season with salt, pepper, and a little lemon-juice, and cook over a moderate fire, keeping them rather underdone. When done, drain the butter from the fillets, pour in 1 pint of half-glaze

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