Grouse Salad

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 (19)
Marinade for grouse
Dressing
Garnish and assembly
Instructions (4)
  1. Cut up a brace of cold grouse, and let them marinade in two tablespoonfuls of salad oil and the juice of a lemon, with a little salt and pepper, and let them remain in this for three hours.
  2. Pound the yolk of a hard-boiled egg very smooth, and mix it well with the yolk of a raw egg, a teaspoonful of salt, a little pepper, a dust of cayenne, and half a teaspoonful of finely-chopped onion, pouring in gradually drop by drop some fine salad oil; stir constantly, and, as it thickens, add a little tarragon vinegar, then add more oil and vinegar till there is enough sauce.
  3. Put some shred lettuce on a dish, place some marinaded grouse on it, pour the dressing over, and garnish with fillets of anchovies, slices of hard-boiled eggs, and sprigs of chervil.
  4. Chop up some savoury jelly, and place round it like a wreath.
Original Text
Grouse Salad. Cut up a brace of cold grouse, and let them marinade in two tablespoonfuls of salad oil and the juice of a lemon, with a little salt and pepper, and let them remain in this for three hours. Pound the yolk of a hard-boiled egg very smooth, and mix it well with the yolk of a raw egg, a teaspoonful of salt, a little pepper, a dust of cayenne, and half a teaspoonful of finely-chopped onion, pouring in gradually drop by drop some fine salad oil; stir constantly, and, as it thickens, add a little tarragon vinegar, then add more oil and vinegar till there is enough sauce. Put some shred lettuce on a dish, place some marinaded grouse on it, pour the dressing over, and garnish with fillets of anchovies, slices of hard-boiled eggs, and sprigs of chervil. Chop up some savoury jelly, and place round it like a wreath. [Pg 21]
Notes
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