No. 601 Faisans truffés à la Piémontaise.
Proceed as directed in the Removes, using only two small pheasants or one large one.
No. 602 Faisans à l’Amiral.
Proceed as directed for the remove, but one large pheasant will be quite sufficient, diminish the quantity of garniture and sauce in proportion.
No. 603 Grouse.
Two small grouse will be quite sufficient for a flanc; they are dressed in any of the ways as described for pheasants, but though dressed in the same manner, they might be served in a large dinner, where pheasants were dressed the same, as the flavour of the two would be very different, the grouse being so much wilder would give a different flavour to the garniture and sauces. For grouse à la Rob Roy (see Removes, No 548).