Chapter XVII · Roasts and Salads · No. 1983
1983—Grouses, Coqs de Bruyère (Black Game)
1983—GELINOTTES (Hazel-hens)
These birds must be very fresh when roasted, and should be kept moderately underdone.
They allow of the same adjuncts as pheasant, i.e., bread sauce, bread-crumbs, potato chips, and gravy; and their breasts alone are served as a rule. Grouse and hazel-hens, when they are young, make incomparably fine roasts.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1983, p. 615. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →