i8 DRESSED GAME AND 



a dust of cayenne. Let all boil up together and 

 serve with the grouse. 



Friantine of Grouse. 



Cut with two cutters, one larger than the other, 

 twelve thin flat pieces of pastry, put on the centre 

 of the largest a tablespoonful of quenelle meat 

 and spread it out ; in the centre of this put a table- 

 spoonful of the breast of a grouse, cut up with 

 two ounces of lean ham. Mix well and put it 

 into a stewpan with three-quarters of a pint of 

 white cream sauce. Warm up and let it get cold. 

 Cover this with the smaller sized pieces of pastry, 

 having wetted the inside of each with yolk of ^gg 

 to make them adhere to the lowest pastry, press 

 down tightly with the smallest cutters, and cut the 

 bottom pastry to the size of the smaller cutter. 

 Egg and breadcrumb. Arrange them in a frying 

 basket and fry in boiling lard a nice brown. Serve 

 garnished with fried parsley. 



Grouse Kromesquis. 



Take the remains of cold grouse and mince it 

 very fine. Mix with it a couple of tablespoonfuls 

 of grated ham or tongue. Divide into small sau- 

 sage shapes, dip each in batter, fry a pale golden 

 colour and serve very hot, garnished with crisped 

 parsley. 



Grouse Marinaded. 



German Recipe. 



Hang the birds as long as possible, then pluck 

 and draw them and wipe their insides with a soft 



