|A History of Food|
|by Maguelonne Toussaint-Samat|
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic ...
1 - 10 of 26 for grouse
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Mix all ingredients except grouse in 9 x ... rice is cooked. Serves 6. This dish may be made equally well using all wild rice instead of half white rice.
Brush birds with ... cavities of the grouse. In the ... minutes. Serve with something green, something yellow and something red on a bed of rice or Pilaf.
Blend softened butter, ... of each flattened grouse half breast. Roll ... Fry in oil until lightly browned. Bake at 300 degree oven. Check after 1/2 hour.
Melt little bit ... of skillet. Debone grouse. Flour grouse ... minutes, turning occasionally. Make sure you keep lots of moisture in skillet while frying.
Clean and dress grouse, splitting each ... liquid mixture over birds. Can be served on a bed of rice or birds can be stuffed with rice. Garnish with parsley.
Cut grouse in serving pieces. ... until meat is tender, about 2 hours, adding a little water as needed to prevent bottom layer from scorching. Serves 2-3.
Rub cavities of grouse with salt and ... bouillon. Bring to a boil and cook for 5 minutes, stirring and scraping the pan. Serve sauce with grouse. Serves 6.
Clean grouse; split down ... place skin side down on broiler rack. Broil 15 minutes or until brown, turning once and basting frequently with oil. Serves 4.
Sprinkle grouse inside and out ... roasted orange and bacon slices. Serves 4. Baked hominy and baby brussel sprouts go well with these delicious grouse.
Brown these in ... mushrooms, put over grouse. Chop 1/2 ... are young. You need to come to Brians' to get grouse! May be used for pheasant, or rabbit, too.
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