Cut up a brace of cold grouse, and let them marinade in two tablespoonfuls of salad oil and the juice of a lemon, with a little salt and pepper, and let them remain in this for three hours. Pound the yolk of a hard-boiled egg very smooth, and mix it well with the yolk of a raw egg, a teaspoonful of salt, a little pepper, a dust of cayenne, and half a teaspoonful of finely-chopped onion, pouring in gradually drop by drop some fine salad oil; stir constantly, and, as it thickens, add a little tarragon vinegar, then add more oil and vinegar till there is enough sauce. Put some shred lettuce on a dish, place some marinaded grouse on it, pour the dressing over, and garnish with fillets of anchovies, slices of hard-boiled eggs, and sprigs of chervil. Chop up some savoury jelly, and place round it like a wreath.
Scallops of Grouse à la Financière.
Take a brace of grouse, remove the skin, take off all the flesh, and scrape the flesh into very fine shreds. Chop up all the bones and necks, and put them into a saucepan with an onion, five sprigs of thyme, three of parsley, and a small carrot; cover with water, and let it boil slowly for three hours, skimming when it boils. Make a mixture of about half a pint of stock and two ounces of butter, and let boil. When the stock boils take 3-1/4 ounces of fine Vienna flour, and stir it well over the fire for about three minutes; then add the yolks of three eggs, stirring over the fire again. Take it then from the saucepan, and place it on a plate to get cool; then pound the shredded grouse till quite fine, using a gill of cream; now pass it through a fine sieve. Take a plain round mould, holding a pint and a half, butter it, and ornament with truffles cut in devices. Cut up three or four mushrooms, and mix in with the grouse panada, and fill the mould. Place buttered paper over it, and let it steam for half an hour; then turn out and let it get cold, and when cold cut it into a number of scallops of the same size. Egg and breadcrumb them, dip them in clarified butter, and fry a pale gold colour, and serve on a border of mashed potatoes. Make a sauce as follows:—Boil one glass of Marsala in half a pint of brown sauce for five minutes; place in the centre of them some mushrooms, truffles, and cockscombs, and pour sauce over these, but do not put the sauce over the scallops.
Grouse Soufflé.
Take the breasts of two grouse already cooked, pound them in a mortar with two ounces of fresh butter and a very small piece of onion. Pass them through a sieve, add four eggs, beat the whites to a stiff froth, season with a little salt and dust of cayenne. Place it in a soufflé dish, and bake it in a quick oven.
Timbale of Grouse à la Vitellius.
Simmer a slice of tongue in a stewpan till nearly cooked. Cut it up into fine dice, and put it back into the saucepan with four truffles, four tomatoes, and an ounce of butter; add a little cornflour to thicken it. Moisten with half a pint of stock and a gill of claret. Reduce this, skim off all the fat; then add some finely-minced grouse, a sprig of parsley, and six anchovies which have been soaked in milk. Warm these over a slow fire, but do not let them boil; when done, pour into a fancy mould lined with light puff paste. Bake, turn out, and serve very hot, garnished with crisped parsley.