Supreme of Grouse a la Richelieu

Ingredients

• three Grouse
• two truffles
• four mushrooms
• j wineglassful of Madeira wine
• 2 table-spoonfuls of mushroom ketchup
• 1 teacupful of tomato sauce
• a little clarified butter

Method

1. 1

   Singe, draw, and wipe the Grouse, removing the skin from the breasts.

2. 2

   Make an incision on the top of each breast-bone, cut off the breasts, and remove the small fillets.

3. 3

   Season the breasts with salt and pepper, stuff them with chicken forcemeat mixed with truffles and mushrooms, and place in a buttered saute-pan.

4. 4

   Moisten the top with water, place a fillet on them, and sprinkle with clarified butter.

5. 5

   Pour in Madeira wine and mushroom ketchup, cover, and bake for ten minutes.

6. 6

   Serve with perigueux sauce boiled with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 11. The excerpt below is the record exactly as published.

Supreme of Grouse a la Richelieu. — Singe, draw, and wipe three Grouse, removing the skin from the breasts. With a sharp knife make an incision on the top of each breast-bone from end to end. Carefully cut oft' the entire breasts on both sides, including the small wing-bone, taking care not to leave a particle of meat on the bones. Remove the small fillets found under the breasts, putting them on one side for after use. Make an incision in the breasts at the thinnest side, about 3in. long and lin. in depth, season the breasts inwardly with salt and pepper, stuff them with chicken forcemeat mixed with two truffles and four mushrooms, all finely sliced, and put them into a buttered saute-pan. Gently press the small fillets, using the fingers to give them a hollow shape. Make six slanting small incisions on top of each, and insert in them a small piece of smoked beef, iin. in diameter ; moisten slightly the top of the breasts with water, place a fillet lengthwise on them, and sprinkle over a little clarified butter, using a feather brush. Pour into the pan, but not over the meat, j wineglassful of Madeira wine and 2 table-spoonfuls of mushroom ketchup ; lightly cover the pan, and place it in a hot oven for ten minutes. Arrange the supreme on a hot dish, and serve, with a little perigueux sauce boiled for three minutes with 1 teacupful of tomato sauce

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