Salmis of Grouse

Name: Salmis of Grouse
Yield: Serves 6
Ingredients: 3 grouse; 6 tablespoons rich beef stock; 6 tablespoons red or dry white wine; 1-2 level tablespoons dry mustard; salt, freshly ground black pepper and nutmeg; 2 lemons; 2 tablespoons finely chopped parsley; 2½ ounces sliced mushrooms; 1 tablespoon flour; 1 tablespoon butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

3 grouse
6 tablespoons red or dry white wine
6 tablespo

Main course

Method

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