POULTRY A LA MODE. 17 



one way and one the other, then gradually fill it up 

 with the aspic, and put on ice. Turn out and de- 

 corate the base with chopped aspic, truffles, parsley, 

 and tomatoes. 



Croustades of Grouse a la Diable. 



Cut some fillets of grouse into cutlet shapes, 

 also some slices of fried bread ; sprinkle the latter 

 with grated Parmesan cheese. Put the fillets of 

 grouse on the cheesed bread. Mask them with a 

 puree of tomatoes and a tiny dust of cayenne, then 

 add a little more grated Parmesan, a little parsley, 

 some breadcrumbs, and little pieces of butter. 

 Salamander over and serve hot. 



Grouse a I'Ecossaise. 



Take a brace of grouse ; put three ounces of 

 good dripping or butter inside each, but not in the 

 crop. Put them down to roast, and baste till 

 cooked. Have a slice of toast in the pan under 

 them just before they are cooked. Parboil the 

 liver, pound with butter, salt, and cayenne, and 

 spread it on the toast. 



Grouse a la Financiere. 



Take a brace of grouse ; boil the livers for a few 

 minutes, and pound them in a mortar with three 

 ounces of butter, a little salt, pepper, a grate of nut- 

 meg, one tablespoonful of breadcrumbs, and three 

 or four mushrooms. Stuff the grouse with this, 

 truss and roast them, and baste plentifully. Take 

 some sauce espagnole, add a few mushrooms and 



C 



