Make and poach twelve quenelles from a forcemeat of grouse (see No.
123), poach them as for quenelles de volaille (No. 831), dress in crown
upon a border of mashed potatoes, sauce over with a sauce fumée de
gibier (No. 60), have ready the yolk of a hard-boiled egg chopped very
fine, which sprinkle over and serve.
Black cocks and gray hens being larger birds are generally used for
roasting, but the gray hen if well kept may be dressed in any of the
preceding ways; the ptarmigan also which makes its appearance in
February, (a Swedish bird as well as Scotch,) may be used for the same
purposes as grouse, the flavour is similar but not quite so good.