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.