🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
two
Complex
50 min
By Andrew Pern
Published 2010
I PINCHED THIS DISH FROM MY FIRST BOOK, ‘BLACK PUDDING AND FOIE GRAS’, AS IT HAD TO BE INCLUDED IN A BOOK WITH THIS TITLE. IT’S A CLASSIC AND THERE’S NO NEED TO MESS AROUND WITH IT. THE RICH SCENT OF THE FIRST-OF-THE-SEASON GROUSE COOKING IN THE OVENS IN THE MIDDLE OF AUGUST, GETS THE ADRENALIN AND JUICES FLOWING. THE AROMA OF ITS HEATHER-FED DIET FILLS THE KITCHEN WITH A DISTINCT SMELL WHICH DEFINITELY MARKS THE BEGINNING OF THE GAME SEASON. THIS DISH RESPECTS THE MAIN INGREDIENT, GROUSE,
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe