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Creamed Grouse on Toast
2 qt ;water
4 x Grouse/squab, 3/4 to 1 lb ea
1/2 c Onion; chopped
1/2 c Mushrooms, fresh; sliced
2 tb Butter/margarine
2 tb Flour
1 c Broth, chicken
2 tb Juice, lemon
1/2 ts ;salt
1/8 ts ;pepper
1/4 c Cream, whipping
2 tb Parsley, fresh; minced
Toast; or hot cooked rice
Parsley, fresh; chopped, optional
In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse; cool. Debone and cut into pieces. In a skillet over medium heat, saute onion and mushrooms in butter until tender. Add flour. Stir in broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Add grouse and heat through. Add cream and parsley; mix well. Heat through. Serve over toast or rice; garnish with parsley if desired.
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