Home › The Waldorf Kitchen › Broiled Grouse

Broiled Grouse

Singe, draw and wipe three or four grouse, split them in halves through the backs without separating the parts, lay them in a dish and season with salt, pepper and one tablespoonful of sweet oil. Roll them well in it, then put them over a brisk fire and broil for seven minutes on each side. Put one tablespoonful of butter and a finely-chopped shallot in a small saucepan on a hot range, cook for one minute, add two chopped mushrooms, moisten with one tablespoonful of rich sauce, add one tablespoonful of made mustard, stir all well together, season with salt and cayenne, and cook for one minute longer. Pour the sauce on a hot dish, place the grouse over, decorate the dish with slices of broiled bacon, lemon and truffles, and serve very hot.