Timbale of Grouse a la Vitellius

Ingredients

• a slice of tongue
• four truffles
• four tomatoes
• an ounce of butter
• half a pint of stock
• a gill of claret
• some finely-minced grouse
• a sprig of parsley
• six anchovies

Method

1. 1

   Simmer tongue until nearly cooked, dice it, and return to saucepan with truffles, tomatoes, and butter.

2. 2

   Thicken with cornflour, moisten with stock and claret, reduce, skim fat, add minced grouse, parsley, and soaked anchovies.

3. 3

   Warm without boiling, pour into a puff paste-lined mould, bake, turn out, and serve hot garnished with crisped parsley.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Timbale of Grouse a la Vitellius. Simmer a slice of tongue in a stewpan till nearly cooked. Cut it up into fine dice, and put it back into the saucepan with four truffles, four tomatoes, and an ounce of butter ; add a little cornflour to thicken it. Moisten with half a pint of stock and a gill of claret. Reduce this, skim off all the fat ; then add some finely-minced grouse, a sprig of parsley, and six anchovies

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