Quenelles of Grouse d la Windsor
From The "Queen" cookery books: Entrees, 1901
Use any good quenelle mixture if grouse farce is unavailable.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.
Quenelles of Grouse d la Windsor. — Take the flesh from two good grouse or blackcock, and make with them a delicate quenelle mixture ; meanwhile, pre- pare a strong game stock with the carcases, covered with a little ordinary stock, and let this cook for about three-quarters of an hour till strongly flavoured. Now with this moisten a brown roux, made with l^oz. of butter, and loz. of flour, season to taste with salt, a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.