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With a sharp knife, cut down along the breastbone and remove the meat. Season with salt, pepper, a modest freckle of nutmeg, place in a well-buttered broiler, broil for 8-10 minutes, turning frequently, basting with butter and lemon juice. Serve with tarragon sauce poured over the pieces. Make this sauce with these ingredients:
Blend vinegar, lemon juice and water. Melt butter in a double boiler, stir in the egg yolk, well beaten, beat until creamy, add salt and Tabasco, then the liquids. Stir until sauce is smooth and slightly thick.
With the grouse, you may serve small boiled potatoes, tossed in butter and diced chives; a green vegetable; a crisp watercress salad in French dressing; and hot corn muffins fresh from the oven. A good red Burgundy adds to the festive occasion.
Grouse in Sour Cream
Cut two birds into serving pieces. Dredge with seasoned flour. Saut� in large skillet with quarter cup of butter. Use moderate heat. When golden, lower heat, turn until tender, then remove.
To the pan where the grouse cooked, over low heat add slowly two cups of warm sour cream. Stir with a spoon, scrape up the browned particles that cling to the bottom and sides of the pan. Let the sauce thicken a little, bubbling with heat. Pour over the grouse and serve.
Roast Pheasant, Music Mountain
Our chef in a hunting lodge at Music Mountain in Pennsylvania prepared this dish for us and I have yet to eat better birds. The following ingredients will make a dish well worthy of setting before four hungry hunters.