Quenelles of Grouse à la Windsor

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Time
Cook: 45 min Total: 45 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
quenelle mixture
game stock
roux
seasoning
quenelle mixture alternative
garnish
Instructions (6)
  1. Take the flesh from two good grouse or blackcock, and make with them a delicate quenelle mixture.
  2. Meanwhile, prepare a strong game stock with the carcasses, covered with a little ordinary stock, and let this cook for about three-quarters of an hour till strongly flavoured.
  3. Now with this moisten a brown roux, made with 1oz. of butter, and 1oz. of flour, season to taste with salt, a little cayenne, and some port wine.
  4. Meanwhile, put the quenelle mixture into as many small moulds as you need.
  5. With the rest, if any be left, fill a rather shallow border mould (failing the grouse farce, use any other good quenelle mixture), and poach both the quenelles and the border mould.
  6. Then turn them out and dish the quenelles on the border, and pour the sauce over and round it, filling up the centre with small broiled mushrooms, slices of cooked tongue heated in a little stock and wine, and some poultry livers, carefully sautés in butter and sherry.
Original Text · last edited 4 days ago
Quenelles of Grouse à la Windsor.—Take the flesh from two good grouse or blackcock, and make with them a delicate quenelle mixture; meanwhile, pre- pare a strong game stock with the carcasses, covered with a little ordinary stock, and let this cook for about three-quarters of an hour till strongly flavoured. Now with this moisten a brown roux, made with 1oz. of butter, and 1oz. of flour, season to taste with salt, a little cayenne, and some port wine; meanwhile, put the quenelle mixture into as many small moulds as you need; with the rest, if any be left, fill a rather shallow border mould (fail- ing the grouse farce, use any other good quenelle mixture), and poach both the quenelles and the border mould; then turn them out and dish the quenelles on the border, and pour the sauce over and round it, filling up the centre with small broiled mushrooms, slices of cooked tongue heated in a little stock and wine, and some poultry livers, carefully sautés in butter and sherry.
Notes
—