855. Salmi of Grouse à la Parisienne.
—Singe, draw, wipe, and truss two fine fat grouse; season with a pinch of salt, spread a few small bits of butter on the birds, then place them in a roasting-pan, and put them in a brisk oven to cook for eight minutes. Untruss and cut away the wings, legs, and breasts. Put an ounce of good butter into a saucepan with half a medium-sized carrot, cut in very small pieces, half an onion cut the same, a sprig of thyme, two bay-leaves, and six whole peppers. Reduce to a good golden color for about five minutes, then hash the bodies of the two grouse, and add them to the other ingredients. Moisten with a pint of Espagnole sauce ([No. 151]), half a glassful of good sherry wine, half a cupful of mushroom liquor, and the zest of a lemon; season with half a pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg; let cook for twenty minutes. Now put the wings, legs, and breasts into a separate saucepan, and strain the above sauce over the parts, adding six minced mushrooms and two minced truffles. Let cook for three minutes, then dress neatly on a hot dish, and serve with six croûtons ([No. 133]) on top, and paper ruffles nicely arranged.
856. Salmi of Grouse à la Walter Scott.
—Proceed exactly the same as for the above ([No. 855]), omitting the mushrooms and truffles, and serving with half a pint of bread sauce ([No. 162]) separately.
857. Salmi of Grouse à la Florentine.
—The same as for [No. 855], only serving the salmi with a garnishing of six hot artichokes à la Florentine ([No. 903]) in place of the other garnishing.
858. Suprême of Grouse à la Richelieu.
—Proceed the same as for the suprême of partridge ([No. 850]), but substituting tongue for truffles, and serving with a gill of hot sauce Périgueux ([No. 191]), mingled with a gill of tomato sauce ([No. 205]), boiled together for three minutes.
859. Teal Duck, Roasted Plain.
—Pick, singe, draw, wipe, and truss three fine teal ducks; place them in a roasting-pan. Season with a pinch of salt; put them in a brisk oven to roast for fourteen minutes, then untruss. Arrange on a hot serving-dish, and decorate with six slices of fried hominy ([No. 1035]) and a little watercress.