Page:Meier - The Art of German Cooking and Baking.djvu/120

 and strain the gravy. Quarter the champignons and put them into the gravy. Pour in the champignon juice while stewing.

Remarks: You can take oysters instead of champignons, allowing 3 or 4 to each person. Before serving the bird, remove bacon and strings.


 * 3 grouse

8 tbsps. thick, sweet cream

Some salt

1—2 eggs

1½ cups of roll crumbs

⅛ lb. of butter, good measure

½ cup of flour

Preparation: The grouse or other poultry is cleaned well and the meat removed from the bones while raw. Chop the meat and remove skin and tendons. Mix with the cream and salt. Shape into cutlets 1½ inches thick, dip into flour, then into the well beaten egg and finally into the bread crumbs. Stick small bones into the cutlets and fry in butter to a nice color. These cutlets are very good served with vegetables.

Remarks: These cutlets may be made from all fine game birds, ii. [sic] e., partridge, pheasant, hazel hen, snow hen; also from chicken.

From the bones you can make soup, which will be better if the bones have been fried in butter and soupgreens a little while.


 * 1 poulard

Salt

¼ lb. of butter

Bacon slices to tie over the breast

½ pt. sweet or sour cream

1 tsp. of lemon juice

2 tbsps. of flour

1 cup of water

Preparation: The Poulard or French pheasant is cleaned, dressed, washed, dried and salted inside and outside. Bacon slices are tied over the breast and drum sticks. Roast in hot butter, adding the water, for 1 to 1½ hours, a piece of butter being put inside the bird also. Baste frequently with water and cream. It should be roasted to a nice golden brown color.

Serve on a hot platter after taking off the bacon and strings.

Into the drippings stir some flour, water or cream if necessary, the lemon juice, cook, strain and serve with the bird. The gravy should be smooth and of a light brown color.