Grouse a la Salmis

Ingredients

• legs, second joints, and part of the body
• a pound of mushrooms
• sufficient water
• some sherry
• pepper
• salt
• onions
• carrots
• half cup Madeira wine

Method

1. 1

   Cut grouse meat into small pieces, add mushrooms, and cook in water with sherry, pepper, salt, onions, carrots, and Madeira for 30 minutes.

2. 2

   Skim fat, thicken with cornstarch, and simmer.

3. 3

   Serve on a hot platter garnished with parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 355. The excerpt below is the record exactly as published.

onions, carrots, pepper, and salt. Roast from fifteen to twenty minutes, basting frequently. When done, glaze with a brown glaze, serve on a platter (heads in and legs out) with a bunch of watercress in the centre; garnish with roses of radishes if at hand, with a brown game sauce around that has been made from the pan the birds cooked in. Serve with any kind of salad for luncheon or dinner. Broiled Snipe with Butter ( Becassines grillees au Beurre ) Pick, singe, and clean the snipe well; cut heads off; remove insides; rub over with some melted butter, pepper, and salt; put on a broiler and broil for about eight minutes — four minutes on each side. When done, prepare some buttered toast — one piece for each person, put one bird on top of each; pour over some melted butter and chopped parsley; garnish with watercress in the centre. Serve with broiled curled bacon all around, with the salad, for luncheon or dinner. Snipe ( Becassines ) a la Walde Pick, singe, and clean the birds well; remove the insides, cut in halves, and wash again; remove the breast bone from each half of the bird, leaving the leg bone and part of the second joint bone in; put on a buttered pan; stuff with the forcemeat au foie gras; wave a little chicken mousse around through a small fancy tube and wTith a dot in the centre and a diamond of truffle; put some sherry in the pan; cook in oven from ten to twelve minutes — well covered. When ready, arrange on a foundation of chicken mousse with truffle sauce in the centre; garnish with parsley or watercress. Serve as an entree for luncheon or dinner. It can also be served with the salad. Stuffing. To one cup of chicken mousse add one jar of pate de foie gras No. 3 the fat and the meat pressed through a fine sieve. Remove the truffles, as they can be used for garnishing. AMERICAN COOK BOOK 239 GROUSE (Co? de Bruyere ) Roast Grouse ( Coq de Bruyere roti ) a la Gimo Pick, clean, and wash the grouse well; tie up plump, put in a roasting pan with little water, onions, and carrots; cover with thin slices of bacon on the breast; sprinkle with pepper and salt; put in a very hot oven and roast from eighteen to twenty minutes — uncovered — basting it now and then while roasting. When done and ready to serve, cut the breast out on both sides, then slip the knife right through the breast lengthwise; split the breast in halves so that the bird is served for four people; put on a platter, garnish with watercress or parsley; pour a brown game sauce around — made from the pan the bird has cooked in and highly flavored with wine. Serve wfith currant jelly and the salad. Grouse Cutlet with Green Peas a la Ailsa Cotelettes de Coq de Bruyere aux Petits Pois, a la Ailsa If grouse is used for a large dinner the day before and the legs and second joints are left, they can be made into beautiful entrees. Put legs with second joints in a pan with sufficient water to cover them (have the legs and second joints in one piece); trim and make look like a cutlet, leaving the whole bone in; add some onions, carrots, pepper, salt, and some Madeira wine; cook until tender; leave in the juice until cold; put on a cloth to dry. Dip in egg and bread crumbs and fry in very hot fat until golden brown; put on a hot platter, on a paper doily — one resting on top of another; garnish with a paper frill on each bone. Serve with bordelaise sauce, green peas, and currant jelly, as an entree for lunch or dinner. Grouse with Mushrooms, a la Dauphine Coq de Bruyere aux Champignons, il la Dauphine When the breast has been used for a previous dinner, put legs and second joints in a pan with sufficient water, carrots, onions, pepper, salt, and some sherry; cook until tender; leave in the juice until cold; coat with a thick cream sauce, leave on an oiled table until cold. When cold, dip in egg and bread crumbs and fry in hot fat. When done, arrange on a paper doily — one cutlet resting on top of another, with a paper frill on each. Serve with a creamed mushroom sauce around and currant jelly at the side, as an entree for luncheon or dinner. 240 THE SWEDISH, FRENCH, Grouse Cutlets a la Commodore Cotelettes de Coq de Bruyere a la Commodore When the breast has been used for a previous dinner, put the legs, second joints, and rest of the body in a pan with sufficient water to cover, onions, carrots, some Madeira wine, pepper, and salt; cook until tender — about one to one and a half hours. When cold, bone and make into small cutlets the shape of a half egg, and stick an artificial bone in each ; cover with a chicken mousse; decorate with mousse (colored orange) with a daisy of truffle in the centre of each. Cook in oven — well covered — with some sherry in the pan, from eight to ten minutes; dress around a pyramid of spinach; garnish with a paper frill on each. Serve with a Perigueux sauce around as an entree. Grouse ( Coq de Bruyere) a la Salmis When legs, second joints, and part of the body have been left over from the meal before, they can be made into a very nice dish. Cut the meat in small pieces; peel and wash a pound of mushrooms and add them to the grouse; put in a pan with sufficient water to cover grouse and mushrooms; add some sherry, pepper, salt, a few onions, carrots, and half cup Madeira wine

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