Salmi de Coq de Bruyere (Salmi of Grouse)

Ingredients

• 2 small grouse
• ½ pint Espagnole sauce (No. 236)
• ½ gill tomato sauce (No. 271)
• ½ gill sherry toine
• 18 stoned French olives
• 12 large preserved mushrooms
• 1 small bouquet garni (No. 2)
• 6 small button onions
• 1 croute of bread
• seasoning

Method

1. 1

   Pick, draw, singe, and truss the grouse as for roasting; put them in a baking-tin, cover the breasts each with half an ounce of butter, and roast for about ten minutes in a quick oven.

2. 2

   Take them up, untruss, and cut into small joints.

3. 3

   Fry the carcass with the bouquet garni in the baking-tin with the leftover butter.

4. 4

   Pour off the fat, add wine, cover, and reduce quickly.

5. 5

   Add the Espagnole and tomato sauces, boil, season, skim, and cook for ten minutes.

6. 6

   Arrange grouse pieces in a clean pan, add olives and mushrooms, strain sauce over, and simmer gently for twenty minutes.

7. 7

   Dress on a fried bread croute and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 303. The excerpt below is the record exactly as published.

Salmi de Coq de Bruyere ( Salmi of Grouse).— 2 small grouse, £ pint Espagnole sauce (No. 236), £ gill tomato sauce (No. 271), \ gill sherry toine , 18 stoned French olives, 12 large preserved mushrooms, 1 small bouquet garni (No. 2), 6 small button onions, seasoning, 1 croute of bread

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