Wed Feb 13, 2013 10:10 pm
It takes a long time to make this dish and I don't know what your atmosphere of service is, but you asked and I provided. Might be one of those "call ahead with a reservation and order it, we'll have it ready in a timely manner" kind of dishes.
Stuffed Grouse Breasts
Allow one cup of dressing and two bacon strips per pair of breasts. Proper portion is one breast pair per serving, but factor two per serving because it's that good. This recipe will make 4 breast pairs, but for 2 servings, real world.
Onion bread dressing:
1 onion, thinly sliced
.25 cup butter
4.5 cups her seasoned croutons
2 tsp dried parsley flakes
.5 tsp dried crushed sage leaves
.5 tsp salt
.5 tsp basil leaves
.25 tsp dried marjoram leaves
1 cup bird stock, preferably from grouse but chicken will suffice
1 egg
In medium skillet, cook and stir onion in button over medium heat until tender. Remove from heat and set aside. In medium mixing bowl, combine croutons, parsley, salt, sage, basil, and marjoram. Mix very well. Stir in onions and butter. In small mixing bowl, blend stock and egg, then add to crouton mixture and mix well.
Veloute Sauce
2 TBS butter
2 TBS flour
.25 tsp salt
"dash" of white pepper
.75 cup hefeweizen
.25 cup whipping cream or half & half
In small saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper, and blend in beer and cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve warm.
Place dressing on each of the four breast halves and top with remaining breast halves. Wrap two slices of bacon around each breast-and-stuffing bundle.* Secure with toothpicks. Place in baking dish and cover with foil. Bake at 350F for 45 minutes. Remove foil and bake for 15 minutes. Plate and spoon veloute sauce over each serving.
* I find it easiest to lay the bacon down in the cooking pan, place breast half down, add dressing, add the other breast half, then wrap and secure bacon.
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