Fillet four young grouse, trim the fillets as directed for filet de
poularde (No. 792), butter a sauté-pan with two ounces of butter, lay in
your fillets, season with a little pepper, salt, and lemon-juice, add a
piece of glaze the size of a walnut, place them on the fire, sauté
underdone, pour off as much butter as possible, add a pint of demi-glace
(No. 9) and twenty small quenelles (No. 120); shake the sauté-pan round
over the fire two minutes, take out the fillets, which dress in crown on
a border of mashed potatoes; sauce over, put the fillets and quenelles
in the centre and serve.