Like pheasants make excellent galantines and pies by following the same receipts. They may also be dressed in either of the methods directed for pheasants, but requiring rather less time to cook.
No. 1037. Galantine de Grouse à la Montagnard.
Form two small grouse into galantines as directed for à la volière (No. 1032) into the shape of birds; have ready three parts cold a good sauce à la purée de grouse (No. 59), with which envelope them, leaving it upon them rather rough, sprinkle brown bread-crumbs and chopped pistachios all over, dress croutons of aspic (No. 1360) round, and garnish with a little of the heather from the mountains.
No. 1038. Salade de Grouse à la Soyer.
Make a very thin border of fresh butter upon a convenient-sized dish, upon which stand a very elevated border of hard-boiled eggs, (by cutting a piece off the bottoms when quite cold and cutting each one into four lengthwise,) fill the centre with some nice fresh salad, and ornament the eggs with fillets of anchovies, beetroot, gherkins, &c., according to taste; you have previously roasted three grouse rather underdone; when quite cold cut them into neat pieces, that is, into legs, wings, part of the backs, and each breast into six slices, then have ready the following sauce: put two tablespoonfuls of finely chopped eschalots in a basin, with two tablespoonfuls of powdered sugar, the yolks of two eggs, two tablespoonfuls of chopped tarragon and chervil, a saltspoonful of white pepper, and two of salt, with which mix by degrees twelve tablespoonfuls of salad oil and three of Chili vinegar; mix well together and place it upon the ice; when ready to serve whip half a pint of cream rather stiff, which add to the sauce, pour a little over the salad, upon which lay some of the worst pieces of grouse, over which put more sauce, proceeding in like manner to the top, dressing them pyramidically. When it is for the flanc of a large dinner I only use the fillets, roasting four or five grouse instead of three, and when you have dressed three parts of the pieces of grouse upon the salad, build a second row of eggs upon it, having formed a level with the pieces for that purpose, and terminate exactly as the design represents. I must observe that the salad is better adapted for gentlemen than ladies, though if less eschalot were used it might also meet their approbation.[12]
No. 1039. Perdreaux à la Downshire.
Partridges being smaller birds are mostly used for cold entrées, but four will make an excellent flanc; draw them and extract the breast-bone, have ready one pound of forcemeat of game (No. 123), with which mix six truffles cut in fillets, and thirty pieces of fat bacon the size and shape of dice; stuff the birds, sew them up, and place them in a stewpan with three onions in slices, a head of celery, and a bunch of parsley, thyme, and bay-leaves, nearly cover them with stock, simmer over a slow fire nearly an hour, leave them to get cold in the stock, drain them on a cloth, and dress on your dish in the form of a cross, with the heart of a nice cos lettuice in the centre; pass and clarify the stock they were cooked in, adding a little isinglass, reduce to demi-glace, and when nearly cold pour it over, but do not serve till quite cold, garnish round with some nice fresh water-cresses.
No. 1040. Galantine de Perdreaux à la Volière.
Proceed as directed for the pheasants (No. 1032), only using the claws and tails of large crawfish instead of lobsters as there directed, dress them with the four tails in the centre, and aspic (No. 1360) round; one hour and a half would be sufficient to stew them.
Fillets of partridges are dressed in the same manner as the fillets of pheasant (Nos. 1034 and 1035).