_Ingredients._—8 eggs, butter, fresh salad, 2 or 3 grouse; for the
sauce, 1 tablespoonful of minced shalot, 2 tablespoonfuls of pounded
sugar, the yolks of 2 eggs, 1 teaspoonful of minced parsley, ¼ oz. of
salt, 12 tablespoonfuls of oil, 4 tablespoonfuls of Chili vinegar,
1 gill of cream, 2 tablespoonfuls of chopped tarragon and chervil.
_Mode._—Boil the eggs hard, shell them, throw them into cold water, cut
a thin slice off the bottom to facilitate the proper placing of them
in the dish, cut each one into four lengthwise, and 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 egg upright close to each
other, the yolk outside, or the yolk and white alternately; lay in the
centre a fresh salad of whatever is in season, and, having previously
roasted the grouse rather underdone, cut it into eight or ten pieces,
and prepare the sauce as follows:—Put the shalots into a basin, with
the sugar, the yolk of an egg, the parsley, and salt, and mix in by
degrees the oil and vinegar; when all the ingredients are well mixed,
put the sauce on ice or in a cool place. When ready to serve, whip the
cream rather thick, 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, pour the rest
of the sauce over, and serve. The eggs may be ornamented with a little
dot of radishes or beetroot on the point. Anchovy and gherkin, cut
into small diamonds, may be placed between, or cut gherkins in slices,
and a border of them laid round. Tarragon or chervil-leaves are also a
pretty addition. The remains of cold black-game, pheasant, or partridge
may be used in the above manner, and will make a very delicate dish.
_Average cost_, 2_s._ 6_d._ _Seasonable_ from the 12th of August to the
beginning of December.
GRUEL, to make.
_Ingredients._—1 tablespoonful of Robinson’s patent groats, 2
tablespoonfuls of cold water, 1 pint of boiling water. _Mode._—Mix the
prepared groats smoothly with the cold water in a basin; pour over
them the boiling water, stirring it all the time. Put it into a very
clean saucepan; boil the gruel for 10 minutes, keeping it well stirred;
sweeten to taste, and serve. It may be flavoured with a small piece
of lemon-peel, by boiling it in the gruel, or a little grated nutmeg
may be put in; but in these matters the taste of the patient should
be consulted. Pour the gruel in a tumbler, and serve. When wine is
allowed to the invalid, 2 tablespoonfuls of sherry or port make this
preparation very nice. In cases of colds, the same quantity of spirits
is sometimes added instead of wine. _Time._—10 minutes. _Sufficient_ to
make a pint of gruel.