Salmis of Grouse
Ingredients
2 grouse
1 lemon
1 cup of dry white wine
Salt and black pepper
1 cup of concentrated game stock
Chopped parsley
4 oz. button mushrooms
1 oz. flour
1 oz. butter
Method
Half roast the grouse. Joint them and put in a casserole.
Crush the giblets with the juices, add wine, stock, seasoning, juice and zest of lemon and the mushrooms.
Pour this sauce over the birds and cook in a moderate oven for about 20 minutes.
Make a beurre manie of the butter and flour and stir this into the sauce.
Sprinkle with chopped parsley and garnish with lemon butterflies.
Ingredients
2 grouse
1 lemon
1 cup of dry white wine
Salt and black pepper
1 cup of concentrated game stock
Chopped parsley
4 oz. button mushrooms
1 oz. flour
1 oz. butter
Method
Half roast the grouse. Joint them and put in a casserole.
Crush the giblets with the juices, add wine, stock, seasoning, juice and zest of lemon and the mushrooms.
Pour this sauce over the birds and cook in a moderate oven for about 20 minutes.
Make a beurre manie of the butter and flour and stir this into the sauce.
Sprinkle with chopped parsley and garnish with lemon butterflies.