Mousseline of Grouse Recipe - Great British Chefs

Ingredients

• 4 grouse, on the bone
• salt
• pepper
• 1 egg, chilled
• 350ml of double cream, chilled
• 30g of unsalted butter, melted
• 2 tbsp of grapeseed oil
• 20g of unsalted butter
• 2 shallots, sliced
• 1/4 leek, sliced
• 1/2 carrot, chopped
• 1/2 celery stick, chopped
• 1 bacon rasher, chopped
• 500ml of red wine
• 1 bay leaf
• 2l chicken stock
• 160g of pearl barley
• 750ml of chicken stock
• 1 shallot, finely diced
• 1/4 leek, finely diced
• 1/2 carrot, finely diced
• 45g of celeriac, peeled, finely diced
• 1/2 celery stick, peeled, finely diced
• 1 bacon rasher
• 1 tbsp of duck fat
• 12 pancetta slices, 2mm thickness
• 8 savoy cabbage leaves
• 2 tbsp of duck fat
• 100ml of chicken stock
• 100g of trompette mushrooms
• 10g of unsalted butter