Galantines of Grouse

Ingredients

• the birds
• season with salt
• season with pepper
• cover with another thick layer of forcemeat
• Put them in a stewpan with some vegetables
• cover with stock
• sprinkle thickly with breadcrumbs
• some chopped pistachios
• garnish with croutons of aspic jelly
• slices of lemon
• and parsley

Method

1. 1

   Sew up the birds with thread, roll them in cloths, and put them in a stewpan with vegetables.

2. 2

   Cover with stock and stew until tender.

3. 3

   After cooking, take the birds out of the cloths, dip them into a thin puree of Grouse, coat with breadcrumbs fried in butter, and sprinkle with chopped pistachios.

4. 4

   Garnish with aspic jelly, lemon slices, and parsley before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 5. The excerpt below is the record exactly as published.

cover with another thick layer of forcemeat. Sew up the birds with thread, then roll them round in cloths. Put them in a stewpan with some vege- tables, cover with stock, and stew till tender. Wlien cooked, take the birds out of the cloths, put them" in fresh Fig. 898. Galantines of Grouse. ones, with their sewn parts at the top, and tie the cloths at each end. Put them in a deep dish, baste with half their cooking-liquor, place another dish over them with a heavy weight on it, and press till cold. Prepare a thin puree of Grouse, and leave it till nearly cold. Take the birds out of the cloths, and dip them into the Grouse puree, giving them a thick coating, then sprinkle thickly with breadcrumbs fried brown in butter, and some chopped pistachios ; put them on a dish, garnish with croutons of aspic jelly, slices of lemon, and parsley, and serve. See Fig. 898. Grouse Cromeskies. — Cut the flesh of two cold cooked Grouse into small pieces, pound it in a mortar, and when smooth pass it through a fine hair sieve. Put about 2oz. of butter in a saucepan, place it over the fire, and when melted put in the meat ; season to taste with salt, pepper, and spices, and stir until hot. Next move the saucepan to the side of the fire and stir in the beaten yolks of two eggs and the juice of half a lemon ; turn the mixture on to a dish and leave it until cool. Put 2 table-spoonfuls of flour into a basin, with 1 saltspoonful of salt, and 1 table-spoonful of oil mixed with 1 table-spoonful of water ; next stir in gradually a sufficient quantity of tepid water to make a thin batter, then add the well-whisked white of one egg. Cut some thin For details respecting Culinary Processes, Utensils, Sauces, <Scc., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 723 Grouse — continued. slices of bacon into 2in. squares, put a small quantity of the Grouse mixture on each, and roll them up tightly. Put a large piece of butter or lard in a flat stewpan, place it on the fire, and when boiling dip the cromeskies in the batter and put them in the fat. Fry until lightly browned, then take them out of the fat and drain for a minute on a sheet of paper in front of the fire. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the cromeskies in a circle on it, fill the centre with fried parsley, and serve at once. Grouse Pie. — (1) Singe and draw three young Grouse, and cut off their feet, necks, and pinions ; divide their bodies each into three pieces, and put them into a stewpan with the pinions and some chopped bacon ; fry them, and then put in Goz. of raw ham, a bunch of parsley and sweet herbs, and a little pepper and salt. When the ham is cooked, add about eighteen mushrooms cut in halves and 1 table-spoonful of chopped onion ; pour in 2 table-spoonfuls of white wine, and reduce the liquor. Take the stewpan off the fire, and let the contents cool. Arrange the meat in a pie-disb, with hard-boiled eggs cut in quarters amongst it, pour the gravy over through a conical strainer, and cover with puff paste : brush the crust over with white of eggs, and put in a quick oven till done. Take the pie out of the oven, lift the crust, pour in a little more thickened game gravy, and serve either hot or cold. (2) Clean and draw a brace of Grouse, cut each into five parts, and season with salt

Cook this with the app: pantry check, scaling, and the assistant.