of anchovies,
slices of hard-boiled eggs, and sprigs of chervil. Chop up some savoury
jelly, and place round it like a wreath.

Scallops of Grouse a la Financiere.

Take a brace of grouse, remove the skin, take off all the flesh, and
scrape the flesh into very fine shreds. Chop up all the bones and necks,
and put them into a saucepan with an onion, five sprigs of thyme, three
of parsley, and a small carrot; cover with water, and let it boil slowly
for three hours, skimming when it boils. Make a mixture of about half a
pint of stock and two ounces of butter, and let boil. When the stock
boils take 3-1/4 ounces of fine Vienna flour, and stir it well over the
fire for about three minutes; then add the yolks of three eggs, stirring
over the fire again. Take it then from the saucepan, and place it on a
plate to get cool; then pound the shredded grouse till quite fine, using
a gill of cream; now pass it through a fine sieve. Take a plain round
mould, holding a pint and a half, butter it, and ornament with truffles
cut in devices. Cut up three or four mushrooms, and mix in with the
grouse panada, and fill the mould. Place buttered paper over it, and let
it steam for half an hour; then turn out and let it get cold, and when
cold cut it into a number of scallops of the same size. Egg and
breadcrumb them, dip them in clarified butter, and fry a pale gold
colour, and serve on a border of mashed potatoes. Make a sauce as
follows:--Boil one glass of Marsala in half a pint of brown sauce for
five minutes; place in the centre of them some mushrooms, truffles, and
cockscombs, and pour sauce over these, but do not put the sauce over the
scallops.

Grouse Souffle.

Take the breasts of two grouse already cooked, pound them in a mortar
with two ounces of fresh butter and a very small piece of onion. Pass
them through a sieve, add four eggs, beat the whites to a stiff froth,
season with a little salt and dust of cayenne. Place it in a souffle
dish, and bake it in a quick oven.

Timbale of Grouse a la Vitellius.

Simmer a slice of tongue in a stewpan till nearly cooked. Cut it up into
fine dice, and put it back into the saucepan with four truffles, four
tomatoes, and an ounce of butter; add a little cornflour to thicken it.
Moisten with half a pint of stock and a gill of claret. Reduce this,
skim off all the fat; then add some finely-minced grouse, a sprig of
parsley, and six anchovies which have been soaked in milk. Warm these