Salmi of Grouse a la Parisienne

Ingredients

• two fine fat grouse
• an ounce of good butter
• half a medium-sized carrot
• half an onion
• a sprig of thyme
• two bay-leaves
• six whole peppercorns
• a pint of good sauce
• half a glassful of good sherry
• half a cupful of mushroom liquor
• the zest of a lemon
• half a pinch of salt
• half a pinch of pepper
• a third of a pinch of nutmeg
• six minced mushrooms
• two minced truffles

Method

1. 1

   Prepare and roast the grouse, then cut away the wings, legs, and breasts.

2. 2

   Sauté butter with carrot, onion, thyme, bay-leaves, and peppercorns.

3. 3

   Hash the grouse bodies and moisten with sauce, sherry, mushroom liquor, and lemon zest.

4. 4

   Cook for 20 minutes, then strain sauce over the parts and serve.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 154. The excerpt below is the record exactly as published.

a sprig of thyme, a bay- leaf, a blade of mace, a few peppercorns, allspice, and a fcAv mushroom parings. Let the whole remain ten minutes in two tablespoonfuls of broth, hot ; then add half a pint of brown sauce, with a glass of Madeira or sherry, reduced. Let it "simmer fifteen or twenty minutes, skim well, and throw the whole into a mortar ; lightly pound it a few minutes, and rub it through a tammy. Put this puree over the pieces of pheasant ; keep moving them on the fire till hot, but do not let them boil. You Avill most probably require a little more broth or sauce to bring to the consistency of thick Bechamel. Keep hot in the metal bath. Cut the crust of a French roll in small fillets, or fry the crumb — cut up in the same way ; glaze and arrange these fillets round the dish in which you put the salmi, and mask it well with its sauce. 61. Grouse Pie. If the birds are small, keep them whole ; if large, divide or quarter them. Season them highly, and put plenty of butter in the dish above and below them, or lay a beef- steak in the bottom of the dish. Cover the whole with a good puff paste, and take care not to bake the pie too much. A hot sauce made of melted butter, the juice of a lemon, and a glass of claret, and poured into the pie when to be served hot, is an improvement, and does not overpower the native flavour of the game. 62. Another Grouse Pie. Cut up a brace of grouse, each of them in five parts, and season with pepper and salt. Mask the bottom of FOULTBY, GAME, ETC. 275 a pie-disli -with a layer of game forcemeat, on wliicli place the pieces of grouse ; sprinkle over a little cooked fine herbs ; fill the cavities between the pieces with a few yolks of hard- boiled eggs, and place on the top of the grouse a few slices of raw ham ; pour in good gravy, to half the height ; cover the pie with paste, egg it, and put it in a moderate oven for one hour and a half ; when done, set it on another dish. 63. Grouse, Boasted a la Sam Ward. Take two fine fat grouse — pick, singe, draw, and dry them well; then truss them nicely. Place them in a roasting-pan, putting inside of each bird a piece of broiled toast four inches long and two wide. Drip in on each toast, with a sjDOon, a small glassful of good Madeira or sherry ; season the grouse with a pinch of salt ; spread a little butter over. Put them in a brisk oven, and let cook for eighteen minutes, taking care to baste them frequently. Lay them on a, hot dish, untruss, strain the gravy over, and decorate with a little watercress. Serve with a little red currant jelly, separately. 64. Grouse, Boasted Plain. Singe, draw, wipe, and truss two fine fat grouse. Place them in a roasting-pan with half a cupful of water; spread a little butter over each, and season with a pinch of salt. Put them into a brisk oven and cook for eighteen minutes, taking care to baste frequently with their own gravy ; then untruss. Have a hot serving-dish ready, place two bread canapes (see No. 69) on it, arrange the grouse over, and decorate the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve separately, s 2 276 THE THOROUGH GOOD COOK. 65. Grouse, Broiled with Bacon. Singe, draw, and wipe nicely two fine fat grouse. Split them in two through the back without separating the parts ; lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonfnl of sweet oil. Roll them in well ; then put them to broil on a brisk tire for seven minutes on each side. Prepare a hot dish with six smal! toasts, arrange the grouse over, spread a gill of Maitre d'Hotel butter on top, and garnish with six thin slices of broiled bacon ; then serve. 66. Grouse ^ la Gun-room. Prepare two young but full-grown grouse, roast one of them underdone, and make forcemeat of the other ; when the roasted one is cold, cut it into eight pieces — that is, tAvo wings, two legs, two jDieces of the back, and tAvo pieces of the breast; cover each piece all over with the forcemeat the sixth of an inch in thickness, Q^g each piece over, and place them in a buttered saute-pan, just cover them with a little Avhite stock, and boil gently ten minutes ; lay them on a cloth to drain, put a little mashed potato on the bottom of yoiu' dish, build the pieces in pyramid, and have ready the following sauce : — Chop the bones of the grouse very small, and put them in a stew-pan, with three i)ints of broth free from salt, an onion, and a little celery, with a bunch of parsley, and a few cloves ; boil gently half an hour; pass the stock through a cloth into a stew-pan, reduce to a very thin glaze ; then mix a tablespoonfnl of the best arrow- root with half a glassful of sherry and a little cold broth ; pour this into the gravy, keep the latter stirred, season a little more if required, and when boiling, sauce over and serve. POULTRY, GAME, ETC. 277 67. Salmi of Grouse k la Farisienne. Singe, draw, wipe, and truss, two fine fat grouse ; season with a pinch of salt, spread a few small bits of butter on the birds ; then place in a toasting-pan, and put them in a brisk oven to cook for eight minutes. Untruss, and cut away the wings, legs, and breasts. Put an ounce of good butter into a saucepan with half a medium-sized carrot cut in very small pieces, half an onion cut the same, a sj^rig of thyme, two bay-leaves, and six Avholo peppercorns. Reduce to a good golden colour for about five minutes, then hash the bodies of the two grouse, and add them to the other in- gredients. Moisten with a pint of good sauce, half a glassful of good sherry, half a cupful of mushroom liquor, and the zest of a lemon ; season with half a pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg; let cook for twenty minutes. Now put the wings, legs, and breasts into a separate saucepan, and strain the above sauce over the parts, adding six minced mushrooms and tAvo minced truflfles

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