Grouse à la Financière

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

Source: Dressed Game and Poultry à la Mode
Yield: 2.0 grouse
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

For the stuffing

a brace of grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
the livers ↝ Liver, chicken [Liver and organ meats]
three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a grate of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
one tablespoonful of breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
three or four mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

For the sauce

some sauce espagnole ↝ Sauce, NFS [Dips, gravies, other sauces]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (8)

Boil the grouse livers for a few minutes.
Pound the livers in a mortar with three ounces of butter, a little salt, pepper, a grate of nutmeg, one tablespoonful of breadcrumbs, and three or four mushrooms.
Stuff the grouse with this mixture.
Truss and roast the grouse.
Baste the grouse plentifully while roasting.
Take some sauce espagnole, add a few mushrooms and a dust of cayenne.
Let all boil up together.
Serve the sauce with the grouse.

Original Text

Grouse à la Financière.

Take a brace of grouse; boil the livers for a few minutes, and pound them in a mortar with three ounces of butter, a little salt, pepper, a grate of nutmeg, one tablespoonful of breadcrumbs, and three or four mushrooms. Stuff the grouse with this, truss and roast them, and baste plentifully. Take some sauce espagnole, add a few mushrooms and[Pg 18] a dust of cayenne. Let all boil up together and serve with the grouse.

Notes

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