Ingredients

2 grouse                                                     
1 lemon
1 cup of dry white wine                              
Salt and black pepper
1 cup of concentrated game stock             
Chopped parsley
4 oz. button mushrooms                             
1 oz. flour
1 oz. butter

Method

Half roast the grouse. Joint them and put in a casserole.

Crush the giblets with the juices, add wine, stock, seasoning, juice and zest of lemon and the mushrooms.

Pour this sauce over the birds and cook in a moderate oven for about 20 minutes.

Make a beurre manie of the butter and flour and stir this into the sauce.

Sprinkle with chopped parsley and garnish with lemon butterflies.