Roast four young grouse in vegetables as described for the Removes, take
out the breasts or fillets carefully, have ready a pound of forcemeat
(No. 123), with which cover each fillet nearly a quarter of an inch in
thickness all over, put them in a buttered sauté-pan, just covered with
a little white stock, boil gently ten minutes and lay them on a cloth;
have ready eight croutons or pieces of bread, the shape of the fillets
and the thickness of a crown-piece, fried in oil a light brown and very
crisp, dress the fillets and croutons alternately in crown upon a border
of mashed potatoes, glaze the croutons, sauce over with a demi-glace de
gibier (No. 61), sprinkle a few chopped olives over, and serve very hot.