Prepare two young but full-grown grouse, roast one of them underdone,
and make forcemeat (No. 123) of the other; when the roasted one is cold
cut it into eight pieces, that is, two wings, two legs, two pieces of
the back, and two pieces of the breast; cover each piece all over with
the forcemeat the sixth of an inch in thickness, egg each piece over and
place them in a buttered sauté-pan, just cover them with a little white
stock and boil gently ten minutes, lay them on a cloth to drain, put a
little mashed potatoes on the bottom of your dish, build the pieces in
pyramid, and have ready the following sauce: chop the bone of the grouse
very small and put them into a stewpan, with three pints of consommé
free from salt, an onion, and a little celery, with a bunch of parsley
and two cloves, boil gently half an hour, pass the stock through a cloth
into a stewpan, reduce to a very thin glaze, then mix a tablespoonful of
the best arrow-root with half a glassful of wine and a little cold
broth; pour it into the gravy, keeping it stirred, season a little more
if required, and when boiling sauce over and serve.