be served on; fix the pieces of egg upright close to each other, the
yolk outside, or the yolk and white alternately; lay in the centre a
fresh salad of whatever is in season, and, having previously roasted the
grouse rather underdone, cut it into eight or ten pieces, and prepare
the sauce as follows:--Put the shalots into a basin, with the sugar, the
yolk of an egg, the parsley, and salt, and mix in by degrees the oil and
vinegar; when these ingredients are well mixed, put the sauce on ice or
in a cool place. When ready to serve, whip the cream rather thick, which
lightly mix with it; then lay the inferior parts of the grouse on the
salad, sauce over so as to cover each piece, then lay over the salad and
the remainder of the grouse, pour the rest of the sauce over, and serve.
The eggs may be ornamented with a little dot of radishes or beetroot on
the point. Anchovy and gherkin, cut into small diamonds, may be placed
between, or cut gherkins in slices, and a border of them laid round.
Tarragon or chervil-leaves are also a pretty addition. The remains of
cold black-game, pheasant, or partridge may be used in the above manner,
and will make a very delicate dish.

_Average cost_, 2s. 6d.

_Seasonable_ from the 12th of August to the beginning of December.

[Illustration: THE CAPERCALZIE.]

THE CAPERCALZIE.--This bird was to be met with formerly both in
Ireland and Scotland, but is now extinct. The male lives
separate from the females, except in the breeding season. Its
manners and habits are very like those of black grouse, except
that it seems to be wholly confined to forests of pine, on the
tender shoots of which it feeds. It is by no means uncommon in
the woods of Norway, whence we received it. It is also found
abundant in Russia, Siberia, Italy, and in some portions of the
Alps. It was, in 1760, last seen in Scotland, in the woods of
Strathglass. Recent attempts have been made to re-introduce it
into that country, but without success; principally owing, as we
should imagine, to the want of sufficient food suitable for its
sustenance.

GROUSE.--Under this general term are included several species of
game birds, called black, red, woodland, and white grouse. The
black is larger than the red (see No. 1025), and is not so
common, and therefore held in higher estimation. The red,
however, is a bird of exquisite flavour, and is a native of the
m