Roast two grouse, cut them into quarters, that is, the wings with the
breasts, and the legs with the back-bone, pound the back and trimmings
well in a mortar and put them in a stewpan, with a pint of the sauce
fumée de gibier (No. 60), boil five minutes, then pass it through a hair
sieve into another stewpan, season with a little salt and sugar if
required, and add the yolks of two eggs, stir over the fire till it
becomes thickish but do not let it boil, then put in the pieces of
grouse; when half cold dress them upon a border of mashed potatoes,
sauce and sprinkle bread-crumbs over and place them in a moderate oven
half an hour; serve with a demi-glace de gibier (No. 61) round.