Gougere of Grouse Partridge and Mushrooms

Chicken.delights's picture

Dec. 22, 2011

Ingredients

Flour 5 Ounce
Butter 4 Ounce
Water 1/2 Pint
Eggs/3 small 2 Large
Grated cheddar cheese 4 Tablespoon
Dried mustard 1/4 Teaspoon
For filling
Cooked game/Cold cooked grouse / partridge 8 Ounce (Cold)
Butter 1 Ounce
Onion 1 , chopped
Mushrooms 8 , sliced
Flour 1/2 Ounce
Tomato puree 1 Teaspoon
Stock 1/4 Pint
Sherry 2 Tablespoon
Chopped herbs 1 Tablespoon
Cooked vegetables 3 Ounce (As Available Such As Peas, Beans, Sweet Corn, Bell Peppers)
Worcestershire sauce 1 Teaspoon
Grated parmesan cheese 2 Tablespoon
Breadcrumbs 2 Tablespoon
Chopped parsley 1 Tablespoon

Directions

GETTING READY

1. Preheat the oven to 350 degree Fahrenheit, 180 degree Celsius.

2. For the filling, in a pan melt butter and cook chopped onion for 5-6 minutes or until soft. 3. Put in the mushrooms, cook for a minute, sprinkle the flour and mix well.

4. When everything is mixed properly, add tomato puree and stock and bring to a boil.

5. Continue to cook for a few minutes or until thick.

6. Now add the sherry, diced game, herbs and cooked vegetables.

7. Finally add worcestershire sauce and leave it aside to cool.

8. In a bowl mix the cheese, mustard and seasoning and keep aside.

MAKING

9. In a steel plate or bowl sift the flour with a large pinch of salt and put it in the oven to keep it warm.

10. In a pan with sloping sides put 1/2 pint of water and 4 ounce of butter and bring it to a boil.

11. As the water starts to boil, take it off the heat, add all the flour and beat it vigorously with a wooden spoon until it forms a ball in the bottom of the pan.

12. Spread this mixture on a plate and allow it to cool.

13. Beat the eggs and add slowly to the mixture, beating vigorously and mixing properly after each addition.

14. In the end, the mixture will be smooth and shiny and will hold its shape (a little egg may be left over).

15. Grease a 3 inches deep fireproof dish and arrange the pastry in a ring around the outside of the dish.

16. Brush any remaining egg for a shiny finish.

17. With a spoon put the filling in the centre of the pastry ring.

18. Sprinkle cheese mixture and breadcrumbs on top and bake in the preheated oven for 30-45 minutes.

SERVING

19. Serve hot garnished with chopped parsley.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 718Calories from Fat 410

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 25 g125%

Trans Fat 0 g

Cholesterol

Sodium 462 mg19.25%

Total Carbohydrates 43 g14.3%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet