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Broiled Grouse on Toast

Broiled grouse served on hot toast with Maitre d'Hotel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and sauce are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 15,303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Broiled Grouse on Toast

Ingredients

Directions

Prepare

  1. Pick, singe, and draw the grouse.

  2. Slit them down the back and pound them slightly to flatten.

  3. Season with salt and pepper.

  4. Preheat the gridiron and grease it with fat.

Broil and serve

  1. Broil the grouse for 15 minutes.

  2. Serve the grouse on hot toast and pour Maitre d'Hotel sauce over them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grouse
Forms the main protein; broiling cooks it through while the flattened shape promotes even heat and browning.
Fat
Greasing the gridiron keeps the birds from sticking and helps the skin brown.
Hot toast
Serves as a base that soaks up juices from the broiled birds.

The step that matters

Broil the grouse for 15 minutes. Grouse is lean and can dry out or char unevenly under direct heat. Flattening the birds gives them a more even thickness, so they cook through at the same rate and the surface browns without burning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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