Grouse en Salmis

Ingredients

• a brace of grouse
• a small slice of bacon
• a couple of carrots
• a shallot
• one clove
• a small sprig of thyme
• some whole pepper
• salt to taste
• a wine-glassful of port wine or brandy
• fill up the saucepan with common stock

Method

1. 1

   Carve the roasted grouse into joints.

2. 2

   Simmer chopped grouse and trimmings with bacon, vegetables, seasoning, and stock for 2 hours.

3. 3

   Strain, reduce liquid, thicken with flour and butter, and heat carved joints in the sauce before serving.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 29. The excerpt below is the record exactly as published.

Grouse en Salmis (Salmi of Grouse). — Roast a brace of grouse, let them get cold, then carve in neat joints the wings, the legs, and the breast. Chop up the rest of the birds, and put them and the trimmings into a saucepan with a small slice of bacon, a couple of carrots, a shallot, one clove, a small sprig of thyme, a few trimmings of mushrooms, and some whole pepper and salt to taste. Add a wine-glassful of port wine or brandy, and fill up the saucepan with common stock

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