Salmi of Grouse a la Parisienne

Ingredients

• two fine fat grouse
• a pinch of salt
• half a medium-sized carrot
• half an onion
• an ounce of good butter
• two bay-leaves
• six whole peppers
• a pint of Espagnole sauce
• half a glassful of good sherry wine
• 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

   Singe, draw, wipe, and truss the grouse.

2. 2

   Season with salt and butter, roast for eight minutes.

3. 3

   Cut away wings, legs, and breasts.

4. 4

   In a saucepan, melt butter with carrot, onion, thyme, bay leaves, and peppers for five minutes.

5. 5

   Hash the grouse bodies and add to the mixture.

6. 6

   Moisten with Espagnole sauce, sherry, mushroom liquor, and lemon zest.

7. 7

   Season and cook for twenty minutes.

8. 8

   Strain sauce over the parts, add mushrooms and truffles, cook for three minutes, dress on a hot dish, and serve with croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 221. The excerpt below is the record exactly as published.

Salmi of Grouse a la Parisienne. — 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 them in a roasting-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 sprig of thyme, two bay-leaves, and six whole peppers. Reduce to a good golden color for about five minutes, then hash the bodies of the two grouse, and add them to the other ingredients. Moisten with a pint of Espagnole sauce (No. 151), half a glassful of good sherry wine, 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 two minced truffles

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