Plain roast two grouse and cut each one up into eight neat pieces
(whilst hot, as for à la commodore), place them in a stewpan, cover them
with a thin brown sauce (No. 1), put the cover on the stewpan and place
it in the bain marie till the pieces are hot, in another stewpan have a
pint and a half of the sauce fumée de gibier, reduce it a third, then
add six middling-sized truffles cut in thin slices, and a little sugar;
have also six croutons or scippets of fried bread (as for à la Paoli),
dress the pieces of grouse in pyramid on your dish, with the croutons
well glazed resting upon them round the dish; sauce over and serve.