Grouse Salad

Ingredients

• two tablespoonfuls of salad oil
• the juice of a lemon
• a little salt
• a little pepper
• the yolk of a hard-boiled egg
• the yolk of a raw egg
• a teaspoonful of salt
• a dust of cayenne
• half a teaspoonful of finely-chopped onion

Method

1. 1

   Cut up a brace of cold grouse, and let them marinade in salad oil and lemon juice with salt and pepper for three hours.

2. 2

   Pound the yolk of a hard-boiled egg very smooth, and mix it with the yolk of a raw egg, salt, pepper, cayenne, and finely-chopped onion.

3. 3

   Gradually pour in salad oil while stirring constantly until thickened, then add tarragon vinegar.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Grouse Salad. Cut up a brace of cold grouse, and let them marinade in two tablespoonfuls of salad oil and the juice of a lemon, with a little salt and pepper, and let them remain in this for three hours. Pound the yolk of a hard-boiled egg very smooth, and mix it well with the yolk of a raw egg, a teaspoon- ful of salt, a little pepper, a dust of cayenne, and half a teaspoonful of finely-chopped onion

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