Red Grouse Cutlets

Name: Red Grouse Cutlets
Yield: 6 servings
Ingredients: 3 grouse; 1 — 2 eggs; 8 tbsps. thick, sweet cream; 1 % cups of roll crumbs; % lb. of butter, good measure; % cup of flour; Some salt

From The art of German cooking and baking, 1922

Serves 6

These cutlets can be made from various game birds.

Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 53. The excerpt below is the record exactly as published.

RED GROUSE CUTLETS. Quantity for 6 Persons. 3 grouse 1 — 2 eggs 8 tbsps. thick, sweet cream 1 % cups of roll crumbs Some salt % lb. of butter, good measure % cup of flour

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