Salmis of Grouse

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 3 grouse
  • 6 tablespoons red or dry white wine
  • 6 tablespo


Roast grouse slightly (until about half cooked) and cut them into serving pieces. Be sure to cut birds on a carving dish to catch blood and juices. Arrange pieces in a large shallow heat-proof casserole.

Crush livers and giblets into serving dish with juices; add red or dry white wine, beef stock and juice of 2 lemons; stir in the finely grated peel of 1 lemon and season to taste with s