Grouse Kromesquis

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

remains of cold grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
a couple of tablespoonfuls of grated ham or tongue ↝ Ham [Cold cuts and cured meats]
a couple of tablespoonfuls of grated ham or tongue ↝ Tongue [Liver and organ meats]
batter ↝ Cookie, batter or dough, raw [Cookies and brownies]
crisped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (3)

Take the remains of cold grouse and mince it very fine.
Mix with it a couple of tablespoonfuls of grated ham or tongue.
Divide into small sausage shapes, dip each in batter, fry a pale golden colour and serve very hot, garnished with crisped parsley.

Original Text

Grouse Kromesquis.

Take the remains of cold grouse and mince it very fine. Mix with it a couple of tablespoonfuls of grated ham or tongue. Divide into small sausage shapes, dip each in batter, fry a pale golden colour and serve very hot, garnished with crisped parsley.

Notes

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