The Swedish, French, American cook book

Pick, clean, and wash the grouse well; tie up plump, put in a roasting pan with a little water and some onions and car¬ rots; cover with thin slices of bacon on the breast; sprinkle with pepper and salt, put in a very hot oven and roast from eighteen to twenty minutes — uncovered — basting it now and then while roast¬ ing. When done and ready to serve, cut the breast out on both sides, then slip the knife right through the breast lengthwise, split breast in halves so that the bird is served for four people; put on a platter that has been decorated with a border of fried bread rings all around and a branch of watercress stuck into each hole of the bread. Serve with a rich Perigueux sauce around and fried hominy, with the salad. Grouse Mousse ( Mousse de Coq de Bruyere ) a la Perigueux When legs and second joints are left over from the dinner before, remove skin and bones; pass the meat through machine about four times. To each cup of grouse take three tablespoons hot cream sauce and the whites of two eggs; flavor with sherry, pepper, and salt to taste; tint with red and orange coloring. Butter and deco¬ rate a ring mould with white of egg and truffles; fill with the mousse; cook in hot water — uncovered — from eighteen to twenty-five minutes. When done, turn out and serve with a Perigueux sauce in the centre, as an entree. Grouse Mousse ( Mousse de Coq de Bruyere) a la Hammond To the breast of a raw grouse passed through the machine about six times add the whites of two eggs, press through a very fine sieve, put in a saucepan on ice and stir; add milk and cream (mixed) to the mousse gradually, beating it all the time. When about half quantity of cream and milk has been added, add pepper and salt, some Madeira wine, then some more milk and cream; try in water a little at a time, add milk and cream until of the right consistence; color with kitchen bouquet and red coloring. Butter a ring mould and decorate with white of egg and truffles; fill with the mousse; put in a pan of boiling water and let simmer slowly from twelve to fifteen minutes — well covered, then turn out. Serve with the mushroom sauce in the centre, for luncheon or dinner. Timbale of Grouse Mousse with Truffles Mousse de Coq de Bruyere en Timbale, aux Truffes Make a rich mousse of grouse. Butter timbale cups and deco¬ rate with white of egg and truffles; fill with the mousse; cook in hot water in oven — covered — from eight to ten minutes. Turn out on a paper doily on a platter. Serve with a] truffle sauce around as an entree for luncheon or dinner. ORTOLANS ( Rice Birds or Reed Birds) Roast Ortolans ( Ortolans rot is) a la Walley Pick, singe, and clean the ortolans well; remove the insides, tie up plump; roast in a pan with slices of bacon on the top, sherry, pepper, and salt from fifteen to twenty minutes; glaze with a brown glaze; arrange on a foundation of mousse of chicken. Serve with watercress in the centre and brown game sauce (made from the pan) all around. Ortolans in Cups ( Ortolans en Marmites) a la Soubise