Preparation stage two

INGREDIENTS

1 par-roasted grouse crown
6g approx butter
10g veal dripping
Freshly ground black pepper
1 undamaged grouse leg (optional)
150ml basic sauce
50g chopped grouse carcass and chopped leg
Fleur de sel

Note: Brooks reserves the skimmed fat, which rises to the surface of the pan when preparing his veal glaze and uses it for basting and similar tasks.

METHOD

Carve both breasts from the grouse crown (7). Lay them side by side in a pan or ovenproof dish. Brush with a little butter and veal dripping (8). Season generously with pepper. Heat gently on the side of the range. Bone the thighbone from the leg. Stew in a little sauce or melted fat until just cooked (9).

Bring the sauce to simmering point. Add the grouse bones and simmer until they have imparted enough flavour (two to five minutes only). Strain the sauce through muslin (10) and check the seasoning. Sprinkle fleur de sel over the grouse breasts and leg.

Vegetable garnishes

Chestnuts: put cooked whole chestnuts in brown chicken stock with a tablespoon of concentrated apple juice per 150ml. Reduce until the stock has been absorbed.

Apple: Saut‚ gala apple segments in clarified butter.

Salsify: Blanch batons in acidulated water. Stew in butter and glaze with a little sherry vinegar.

Celery: Braise batons in butter and chicken stock.

Cabbage: Braise finely shredded cabbage and combine with lardons and a pur‚ed shallot beurre blanc.