Marinaded Grouse with Dressing

Ingredients

• 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 little pepper
• a dust of cayenne
• half a teaspoonful of finely-chopped onion
• some fine salad oil
• a little tarragon vinegar
• some shred lettuce
• fillets of anchovies
• slices of hard-boiled eggs
• sprigs of chervil
• some savoury jelly

Method

1. 1

   Marinade the grouse in lemon juice, salt, and pepper for three hours.

2. 2

   Pound the yolk of a hard-boiled egg with the yolk of a raw egg, salt, pepper, cayenne, and onion.

3. 3

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

4. 4

   Serve the marinaded grouse on shredded lettuce, pour dressing over, and garnish with anchovies, slices of hard-boiled eggs, and chervil.

5. 5

   Place chopped savoury jelly around it.

Nutrition per serving

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.

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, pouring in gradually drop by drop some fine salad oil ; stir constantly, and, as it thickens, add a little tarragon vinegar, then add more oil and vinegar till there is enough sauce. Put some shred lettuce on a dish, place some marinaded grouse on it, pour the dress- ing over, and garnish with fillets of anchovies, slices of hard-boiled eggs, and sprigs of chervil. Chop up some savoury jelly

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