August 2010 : Grouse liver savories
 

Simmer the livers in salted water for 10 minutes.
Drain thoroughly and mash together with a little butter or grouse dripping.
Season with salt and cayenne pepper.

spread on fingers of buttered toast and decorate each with a little mushroom fried in butter.

Copyright © 2010 Carine De Vos. All rights reserved.  

Revised: augustus 10, 2010