Name: Grouse a la choucroute
Cuisine: France
Ingredients: pepper; wine; grouse; salt; pheasant; partridge; sauerkraut; casserole; juniper berries

Method

Grouse can, of course, be treated like pheasant or partridge. For this dish you roast the grouse in the ordinary way. You take a pound and a half of Sauerkraut, wash it well and drain it, put it in a casserole

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Method

Part of