CookEat Recipe
Broiled Grouse Orange Sauce
Two split grouse on six toasts with cold No2701 orange sauce separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2782. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the source grouse identity, clean flattening materials and 82°C whole-game-bird check. Make the cold sauce with red currant jelly and ruby port, using rind and juice of the same two oranges; refrigerate before separate service. Limites : Bird mass, bone loss, toast allocation, fruit juice and sauce yield remain unmeasured. Cold sauce retains alcohol.
Method
Steps
Step 1
Make the cold sauce ONCE. Sharply stir SIX tablespoons red currant jelly,43 g sugar and grated rind of TWO oranges FIVE minutes. Add juice of those SAME TWO oranges and ONE lemon, TWO tablespoons RUBY PORT, ONE saltspoon salt and ONE saltspoon cayenne. Mix well, strain into a clean sauce bowl and refrigerate until service.
Step 2
Remove heads and feet from TWO grouse, split through the back, draw, remove spinal bones and wipe. Flatten gently with a cleaver through clean food-safe covering. Repeatedly turn in ONE tablespoon oil, ONE teaspoon salt and HALF teaspoon pepper.
Step 3
Broil TEN minutes EACH side as guides, continuing until thickest whole-game-bird flesh reaches 82°C away from bone. Arrange both birds over SIX freshly prepared toast slices on a hot dish. Serve the SAME cold orange sauce SEPARATELY; actual allocation is unmeasured.
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