1390 | Broiled Grouse à la Pomeroy.
—Prepare and broil three fine, tender grouse, precisely the same as for No. 854, but one minute before they are cooked, lightly devil them, and then gently broil again for half a minute on each side.
Place in a small saucepan on the hot range one medium-sized, sound, peeled, and finely chopped shallot, with a tablespoonful of good butter; cook for one minute, then add two chopped mushrooms, one chopped pickle; moisten with a tablespoonful of English sauce; add a light teaspoonful of English mustard; mix all well together. Season with half a pinch of salt and half a saltspoonful of red pepper. Cook for one minute and a quarter. Pour the sauce on a hot serving-dish, place the grouse over it, decorate the dish with six slices of broiled bacon (No. 754), six thin half slices of lemon; arrange six slices of truffles in the centre of the slices of lemon, and serve very hot.