Form two small grouse into galantines as directed for à la volière (No.
1032) into the shape of birds; have ready three parts cold a good sauce
à la purée de grouse (No. 59), with which envelope them, leaving it upon
them rather rough, sprinkle brown bread-crumbs and chopped pistachios
all over, dress croutons of aspic (No. 1360) round, and garnish with a
little of the heather from the mountains.