Grouse in Aspic

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 (8)

a brace of grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
brown sauce in which aspic has been mixed
pistachio kernels ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
pale aspic
chopped aspic
truffles
parsley ↝ Parsley, raw [Not included in a food category]
tomatoes ↝ Tomatoes, raw [Tomatoes]

Instructions (10)

Roast a brace of grouse, and skin them.
Mask them with brown sauce in which aspic has been mixed.
Cut some pistachio kernels into pretty shapes and ornament the birds.
Take a large square tin mould (a baking tin will do).
Pour in a layer of pale aspic.
When the aspic is all but cold, place the grouse on it breast downward, one turned one way and one the other.
Gradually fill the mould with the aspic.
Put on ice.
Turn out.
Decorate the base with chopped aspic, truffles, parsley, and tomatoes.

Original Text

Grouse in Aspic.

Roast a brace of grouse, and skin them, and mask them with brown sauce in which aspic has been mixed. Cut some pistachio kernels into pretty shapes and ornament the birds. Take a large square tin mould (a baking tin will do), pour in a layer of pale aspic, and when it is all but cold place the grouse on it breast downward, one turned[Pg 17] one way and one the other, then gradually fill it up with the aspic, and put on ice. Turn out and decorate the base with chopped aspic, truffles, parsley, and tomatoes.

Notes

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