1 6 DRESSED GAME AXD 



Salad of Game a la Francatelli. 



Boil eight eggs hard ; shell them, and cut a 

 thin slice off the bottom of each, cut each into four 

 lengthwise. Make a very thin flat border of butter 

 about one inch from the edge of the dish the salad 

 is to be served on, fix the pieces of Qgg upright 

 close to each other, the yolk outside, or alternately 

 the white and yolk, lay in the centre a layer of 

 fresh salad, and, having cut a freshly roasted young 

 grouse into eight or ten pieces, prepare a sauce as 

 follows : Put a spoonful of eschalots finely chopped 

 in a basin, one ditto of castor sugar, the yolk of one 

 &gg, a teaspoonful of chopped parsley, tarragon, 

 and chervil, and a little salt. Mix in by degrees 

 four spoonfuls of oil and two of white vinegar. 

 When well mixed put it on ice, and when ready to 

 serve up whip a gill of cream, 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, sauce over, and serve. The eggs can be 

 ornamented with a little dot of radish or beetroot 

 on the point. Anchovy and gherkin, cut into small 

 diamonds, ma}- be placed between. 



Grouse in Aspic. 



Roast a brace of grouse, and skin them, and 

 mask them with brown sauce in which aspic has 

 been mixed. Cut some pistachio kernels into 

 pretty shapes and ornament the birds. Take a 

 large square tin mould (a baking tin will do), pour 

 in a layer of pale aspic, and when it is all but cold 

 place the grouse on it breast downward, one turned 



