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Email to Master Chef Don F. Easley Jr.      

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    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    1 - 2 grouse, skinned and boned
    1 onion, chopped
    1 cup celery, chopped
    2 cups water
    1/2 cup margarine
    1/2 cup flour
    2 cups milk
    3 - 4 chicken bouillon cubes
    1 1/2 tbsp. Schilling Salad Supreme


    Soak grouse overnight in salt water.
    Put meat in Dutch oven or pressure cooker.
    Add onion, celery, and water.
    Simmer 1 1/2 - 2 hours until tender or pressure cook 20 minutes at 15 pounds.
    Remove meat from liquid.
    Cool and break meat into small pieces.
    Melt margarine, blend in flour, stir in milk, and stir constantly until thick.
    Add bouillon cubes to liquid from meat, heat and dissolve cubes. Add sauce to liquid and meat.
    Add Salad Supreme seasoning and salt and pepper to taste.




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