Make a very thin border of fresh butter upon a convenient-sized dish,
upon which stand a very elevated border of hard-boiled eggs, (by cutting
a piece off the bottoms when quite cold and cutting each one into four
lengthwise,) fill the centre with some nice fresh salad, and ornament
the eggs with fillets of anchovies, beetroot, gherkins, &c., according
to taste; you have previously roasted three grouse rather underdone;
when quite cold cut them into neat pieces, that is, into legs, wings,
part of the backs, and each breast into six slices, then have ready the
following sauce: put two tablespoonfuls of finely chopped eschalots in a
basin, with two tablespoonfuls of powdered sugar, the yolks of two eggs,
two tablespoonfuls of chopped tarragon and chervil, a saltspoonful of
white pepper, and two of salt, with which mix by degrees twelve
tablespoonfuls of salad oil and three of Chili vinegar; mix well
together and place it upon the ice; when ready to serve whip half a pint
of cream rather stiff, which add to the sauce, pour a little over the
salad, upon which lay some of the worst pieces of grouse, over which put
more sauce, proceeding in like manner to the top, dressing them
pyramidically. When it is for the flanc of a large dinner I only use the
fillets, roasting four or five grouse instead of three, and when you
have dressed three parts of the pieces of grouse upon the salad, build a
second row of eggs upon it, having formed a level with the pieces for
that purpose, and terminate exactly as the design represents. I must
observe that the salad is better adapted for gentlemen than ladies,
though if less eschalot were used it might also meet their
approbation.[12]