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.