Chapter XIII · Soups · No. 667
Built upon: No. 666Coulis de Grives au Pain Noir, otherwise à l’Ardennaise
667—Coulis de Grouse ou de Gelinotte à l’Ancienne
Proceed as in No. 666, Coulis de Grives au Pain Noir, otherwise à l’Ardennaise in so far as the preparatory details and the quantities are concerned, but take note of the following changes in other directions:—
(1) Substitute for the thrushes two grouse or two hazel-hens, taking care to discard the legs and the carcasses.
(2) Use ordinary bread dice instead of those of rye-bread.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 667, p. 235. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →