Grouse (a la Financiere)

Ingredients

• Boil the livers of the grouse for ten minutes
• three ounces of butter
• a shallot, finely minced
• half a salt-spoonful of salt
• the same of pepper
• two or three grates of nutmeg
• one table-spoonful of bread-crumbs
• four mushrooms
• half a pint of good brown sauce
• a quarter of a pint of stewed mushrooms
• a pinch of cayenne

Method

1. 1

   Pound boiled livers with butter, shallot, salt, pepper, nutmeg, bread-crumbs, and mushrooms.

2. 2

   Stuff grouse, truss, and roast while basting.

3. 3

   Prepare sauce with brown sauce, stewed mushrooms, and cayenne, boil, and serve with grouse.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 658. The excerpt below is the record exactly as published.

Grouse (a la Financiere). — Boil the livers of the gTouse for ten minutes, and pound them in a mortar, with three ounces of butter, a shallot, finely nynced, half a salt-spoonful of salt, and the same of pepper, two or three gxates of nutmeg, one table-spoonful of bread-crumbs, and four mushrooms. Stuff the grouse with. this forcemeat, truss and roast, and baste them liberally. Put half a pint of good brown, sauce {see Gravy, Espagnole) into a stewpan. Add a quarter of a pint of stewed mushrooms, and a pinch of cayenne

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