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Classic
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page 300
Grouse farce.
Remove all the bones from the fowls, which then spread over the table, and put
into each a tablespoonful of veal farce. Then sew up the grouse very nicely.
Place a kettle on the stove and put some butter in it. Put the grouse in this
with the breasts turned upwards. Be careful that they do not burn. They need to
fry for about 30 minutes. Then take them up, pull out the threads, cut up the
fowls with a thin sharp knife, and serve them with champignons or truffle.
False grouse.
Make a farce as if of fowl, but instead of grouse take some veal farce together
with the breast of the grouse. This is to be worked hard; then mould common
grouse breasts of this, and into them are to be fitted by incisions finely cut
olives. Thereupon fry them in butter, placing the grouse on the flat side. They
need frying fully 15 minutes. Served with greens of all kinds.
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