Quenelles of Grouse

Ingredients

• the remains of dressed grouse
• half a pound of bread-crumb
• one ounce of fat bacon
• two ounces of butter
• half a tea-spoonful of salt
• the same of pepper
• the eighth of a grated nutmeg
• the well-beaten yolks of two eggs

Method

1. 1

   Gut the meat from the grouse, remove skin and sinew, and pound until smooth.

2. 2

   Mix with soaked bread-crumbs, bacon, butter, salt, pepper, nutmeg, and egg yolks.

3. 3

   Pound again, add beaten egg whites, form into egg-sized balls, and poach in boiling stock.

4. 4

   Serve with gravy made from grouse bones.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1419. The excerpt below is the record exactly as published.

Quenelles of Grouse.— Gut the meat from the remains of dressed grouse. Eemove the skin and sinew, and pound the flesh in a mortar until it can be rubbed through a coarse sieve. To every pound of meat add half a pound of bread-crumb, soaked in milk and drained, one ounce of fat bacon, two ounces of butter, half a tea-spoonful of salt, the same of pepper, the eighth of a grated nutmeg, and the well-beaten yolks of two eggs

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