Mayonnaise of Grouse
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 207. The excerpt below is the record exactly as published.
a teaspoonful of mayonnaise in the bottom of some little cases, and fill them with minced cold roast grouse, shredded lettuce, chopped hard-boiled egg, and stoned olives. Heap up, cover with thick mayonnaise, and smooth with a knife. Garnish with sprigs of parsley and tiny red peppers. Serve very cold. Grouse, Ragout of. — Cut the flesh of a cold roast grouse into pieces, with a slice of cold boiled ham and % lb. of cold boiled tongue ; put in a saucepan with a pint of rich stock, and let heat ; add half a dozen stoned olives
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.