Scallops of Grouse a la Financiere

Ingredients

• a brace of grouse
• an onion
• five sprigs of thyme
• three of parsley
• a small carrot
• cover with water
• about half a pint of stock
• two ounces of butter
• 3| ounces of fine Vienna flour
• the yolks of three eggs
• a gill of cream
• three or four mushrooms
• a plain round mould, holding a pint and a half

Method

1. 1

   Remove skin and flesh from the grouse, scrape into fine shreds.

2. 2

   Boil bones, onion, thyme, parsley, and carrot in water for three hours.

3. 3

   Mix stock with butter and boil.

4. 4

   Stir flour over heat, add egg yolks, then cool.

5. 5

   Pound shredded grouse with cream, sieve it.

6. 6

   Butter a mould, ornament with truffles, mix in mushrooms, fill mould, steam for half an hour, cool, cut into scallops, breadcrumb, fry until golden, serve on mashed potatoes with sauce.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Scallops of Grouse a la Financiere. Take a brace of grouse, remove the skin, take off all the flesh, and scrape the flesh into very fine shreds. Chop up all the bones and necks, and put them into a saucepan with an onion, five sprigs of thyme, three of parsley, and a small carrot ; cover with water, and let it boil slowly for three hours, skimming when it boils. Make a mixture of about half a pint of stock and two ounces of butter, and let boil. When the stock boils take 3| ounces of fine Vienna flour, and stir it well over the fire for about three minutes ; then add the yolks of three eggs, stirring over the fire again. Take it then from the saucepan, and place it on a plate to get cool ; then pound the shredded grouse till quite fine, using a gill of cream ; now pass it through a fine sieve. Take a plain round mould, holding a pint and a half, butter it, and ornament with truffles cut in devices. Cut up three or four mushrooms

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