Grouse en Cocotte from The Robert Carrier Cookbook by Robert Carrier
Have your poulterer prepare birds for roasting. Place a layer of fat bacon over breasts. Season birds to taste with salt and freshly ground black pepper. Heat butter and oil in an iron cocotte or a...
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Chef's knife
- Cutting board
- Pepper mill
Ingredients
- 4 shallots, coarsely chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- salt
- freshly ground black pepper
- fat bacon
- ¼ pint well-flavoured stock
- 2 tender grouse
- ¼ pint red wine
- bouquet garni
- 2 tablespoons cognac
- 2 carrots, coarsely chopped
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