The Swedish, French, American cook book

If grouse is used for a large dinner the day before and the legs and second joints are left, they can be made into beautiful entrees. Put legs with second joints in a pan with sufficient water to cover them (have the legs and second joints in one piece); trim and make look like a cutlet, leaving the whole bone in; add some onions, carrots, pepper, salt, and some Madeira wine; cook until tender; leave in the juice until cold; put on a cloth to dry. Dip in egg and bread crumbs and fry in very hot fat until golden brown; put on a hot platter, on a paper doily — one resting on top of another; garnish with a paper frill on each bone. Serve with bordelaise sauce, green peas, and currant jelly, as an entree for lunch or dinner. Grouse with Mushrooms, a la Dauphine Coq de Bruyere aux Champignons, il la Dauphine When the breast has been used for a previous dinner, put legs and second joints in a pan with sufficient water, carrots, onions, pepper, salt, and some sherry; cook until tender; leave in the juice until cold; coat with a thick cream sauce, leave on an oiled table until cold. When cold, dip in egg and bread crumbs and fry in hot fat. When done, arrange on a paper doily — one cutlet resting on top of another, with a paper frill on each. Serve with a creamed mushroom sauce around and currant jelly at the side, as an entree for luncheon or dinner. Grouse Cutlets a la Commodore Cotelettes de Coq de Bruyere a la Commodore When the breast has been used for a previous dinner, put the legs, second joints, and rest of the body in a pan with sufficient water to cover, onions, carrots, some Madeira wine, pepper, and salt; cook until tender — about one to one and a half hours. When cold, bone and make into small cutlets the shape of a half egg, and stick an artificial bone in each ; cover with a chicken mousse; decorate with mousse (colored orange) with a daisy of truffle in the centre of each. Cook in oven — well covered — with some sherry in the pan, from eight to ten minutes; dress around a pyramid of spinach; garnish with a paper frill on each. Serve with a Perigueux sauce around as an entree. Grouse ( Coq de Bruyere) a la Salmis When legs, second joints, and part of the body have been left over from the meal before, they can be made into a very nice dish. Cut the meat in small pieces; peel and wash a pound of mushrooms and add them to the grouse; put in a pan with sufficient water to cover grouse and mushrooms; add some sherry, pepper, salt, a few onions, carrots, and half cup Madeira wine, and let simmer for about thirty minutes. When done, skim the fat, remove onions and carrots, thicken with a tablespoon cornstarch dissolved in some water; flavor with more wine, color with kitchen bouquet, let come to a boil and skim, then simmer from ten to fifteen minutes longer. When ready to serve, dish up on a hot platter, garnish with parsley, and serve with croutons of bread, as an entree for luncheon or dinner. RoastGrouse with Watercress ( Coq de Bruvere roti au Cresson )