| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Tasteofhome |
4 |
servings |
INGREDIENTS
| 2 |
qt |
Water |
| 1 |
|
Bay leaf |
| 4 |
|
Grouse or squab; 3/4 to 1 pound each |
| 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Fresh mushrooms; sliced |
| 2 |
tb |
Butter |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Chicken broth |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Whipping cream |
| 2 |
tb |
Fresh parsley; minced |
|
|
Toast or hot cooked rice |
INSTRUCTIONS
In a dutch oven, bring water, bay leaf and grouse to a boil. Reduce
heat; cover and simmer until meat is tender. Remove grouse; cool.
Debone and cut into pieces. In a skillet over medium heat, saute
onions and musrooms in butter until tender. Add flour. Stir in broth,
lemon juice, salt and pepper; bring to a boil. Cook and stir for 2
minutes. Add grouse and heat through. Add cream and parsley; mix
well. Heat through. Serve over toast or rice.
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