POULTRY A LA MODE. 21 



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| 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. 



