Recipe or source entry
Grouse a la Kinnaird
Stuff the grouse or black game with forcemeat, No. 188, or merely with fowls or game livers, pounded with a pat of butter, shalot, nutmeg, pepper and salt; truss and roast them; and when done, dish up with a Financiere ragout, No. 124.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter10/grouse-kinnaird.html- Legacy revision
8531e8373e9b- Source checksum
b4ea1d89f6236079dee4dbe9c87ceca09eb474163899d08f07af05a581608a0a- Legacy text checksum
353842aac5853957116f42cafa4eaa0ea2eef2547e28be6a8c60c2a517679ec6
Cite this page
Grouse a la Kinnaird. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter10/grouse-kinnaird.html