How to Make Grouse Salad — The Victorian Way

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Mrs Crocombe is back! Today she's preparing a dish that's a treat for the eyes as well as the tastebuds, sure to impress the Braybrookes and their guests. She's using some grouse from Mr Barker, the estate's Gamekeeper, for this most autumnal of recipes.

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INGREDIENTS
00:00 For this recipe, you will need...
• 3–4 roast grouse or other game bird (or indeed chicken!)
• Butter
• 4–6 small hard-boiled eggs
• Large gherkins
• A handful of radishes
...and for the sauce:
• ½ tsp shallots, finely minced
• 2 tbsp icing sugar
• 2 small egg yolks
• ½ tsp ground white pepper
• Generous pinch of salt
• 12 tbsp (200ml / 7 fl oz.) salad oil or light olive oil
• 2 tbsp minced chervil and tarragon
• 3 tbsp chill vinegar
• ½ UK pint / 300ml whipping cream

METHOD
01:26 Strip the grouse meat from the bone, chopping into bite-sized pieces and separating the light meat from the dark
03:18 Combine your egg yolks, a little shallots, sugar, salt and white pepper in a bowl.
04:00 Add your oil a little at a time, whilst mixing
05:41 Add the chilli vinegar
05:54 Add the herbs
06:02 Add the whipped cream, carefully so that it doesn't lose the air. Mix softly together.
06:48 Spread a thick layer of butter around the rim of the plate
07:17 Stand the eggs on end in the butter, then layer the dark meat, herbs and sauce in turn to fill the dish
09:07 Decorate the eggs with pieces of gherkin and radish
09:23 Serve and enjoy

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