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Title: Creamed Grouse on Toast
Categories: Meat Check
Yield: 2 Servings
2 | qt | ;water |
Bay leaf | ||
4 | x | Grouse/squab, 3/4 to 1 lb ea |
1/2 | c | Onion; chopped |
1/2 | c | Mushrooms, fresh; sliced |
2 | tb | Butter/margarine |
2 | tb | Flour |
1 | c | Broth, chicken |
2 | tb | Juice, lemon |
1/2 | ts | ;salt |
1/8 | ts | ;pepper |
1/4 | c | Cream, whipping |
2 | tb | Parsley, fresh; minced |
Toast; or hot cooked rice | ||
Parsley, fresh; chopped optional |
In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse; cool. Debone and cut into pieces. In a skillet over medium heat, saute onion and mushrooms in butter until tender. Add flour. Stir in broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Add grouse and heat through. Add cream and parsley; mix well. Heat through. Serve over toast or rice; garnish with parsley if desired.