Grouse en Cocotte

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 tender grouse
  • fat bacon
  • salt and freshly ground black pepper
  • 2 tablespoons


Have your poulterer prepare birds for roasting. Place a layer of fat bacon over breasts. Season birds to taste with salt and freshly ground black pepper. Heat butter and oil in an iron cocotte or a heavy casserole, and sauté ¼ pound diced fat bacon until golden. Remove bacon; add chopped s