No. 875. Filets de Grouse à la Chancelière.
Fillet four young grouse, trim the fillets as directed for filet de poularde (No. 792), butter a sauté-pan with two ounces of butter, lay in your fillets, season with a little pepper, salt, and lemon-juice, add a piece of glaze the size of a walnut, place them on the fire, sauté underdone, pour off as much butter as possible, add a pint of demi-glace (No. 9) and twenty small quenelles (No. 120); shake the sauté-pan round over the fire two minutes, take out the fillets, which dress in crown on a border of mashed potatoes; sauce over, put the fillets and quenelles in the centre and serve.
No. 876. Salmi de Grouse aux truffes.
Plain roast two grouse and cut each one up into eight neat pieces (whilst hot, as for à la commodore), place them in a stewpan, cover them with a thin brown sauce (No. 1), put the cover on the stewpan and place it in the bain marie till the pieces are hot, in another stewpan have a pint and a half of the sauce fumée de gibier, reduce it a third, then add six middling-sized truffles cut in thin slices, and a little sugar; have also six croutons or scippets of fried bread (as for à la Paoli), dress the pieces of grouse in pyramid on your dish, with the croutons well glazed resting upon them round the dish; sauce over and serve.
No. 877. Grouse à la Ailsa.
Roast two grouse, cut them into quarters, that is, the wings with the breasts, and the legs with the back-bone, pound the back and trimmings well in a mortar and put them in a stewpan, with a pint of the sauce fumée de gibier (No. 60), boil five minutes, then pass it through a hair sieve into another stewpan, season with a little salt and sugar if required, and add the yolks of two eggs, stir over the fire till it becomes thickish but do not let it boil, then put in the pieces of grouse; when half cold dress them upon a border of mashed potatoes, sauce and sprinkle bread-crumbs over and place them in a moderate oven half an hour; serve with a demi-glace de gibier (No. 61) round.
No. 878. Turban de Quenelles de Grouse à la Moderne.
Make and poach twelve quenelles from a forcemeat of grouse (see No. 123), poach them as for quenelles de volaille (No. 831), dress in crown upon a border of mashed potatoes, sauce over with a sauce fumée de gibier (No. 60), have ready the yolk of a hard-boiled egg chopped very fine, which sprinkle over and serve.
Black cocks and gray hens being larger birds are generally used for roasting, but the gray hen if well kept may be dressed in any of the preceding ways; the ptarmigan also which makes its appearance in February, (a Swedish bird as well as Scotch,) may be used for the same purposes as grouse, the flavour is similar but not quite so good.