ther; egg the paste all round and
fold the edge of it over the balls of mince. Press it firmly down, and
with a paste stamp two inches wide cut the rissoles, keeping the mince
balls exactly in the centre of each. Lay them on a hot tin that the
paste may rise and fry them in lard not too hot, turning them with a
skewer. They will become quite round. When of a good golden colour drain
them and serve directly, and dish up in a pyramid.

Salad of Game a la Francatelli.

Boil eight eggs hard; shell them, and cut a thin slice off the bottom of
each, cut each into four lengthwise. Make a very thin flat border of
butter about one inch from the edge of the dish the salad is to be
served on, fix the pieces of egg upright close to each other, the yolk
outside, or alternately the white and yolk, lay in the centre a layer of
fresh salad, and, having cut a freshly roasted young grouse into eight
or ten pieces, prepare a sauce as follows: Put a spoonful of eschalots
finely chopped in a basin, one ditto of castor sugar, the yolk of one
egg, a teaspoonful of chopped parsley, tarragon, and chervil, and a
little salt. Mix in by degrees four spoonfuls of oil and two of white
vinegar. When well mixed put it on ice, and when ready to serve up whip
a gill of cream, which lightly mix with it. Then lay the inferior parts
of the grouse on the salad, sauce over so as to cover each piece, then
lay over the salad and the remainder of the grouse, sauce over, and
serve. The eggs can be ornamented with a little dot of radish or
beetroot on the point. Anchovy and gherkin, cut into small diamonds, may
be placed between.

Grouse in Aspic.

Roast a brace of grouse, and skin them, and mask them with brown sauce
in which aspic has been mixed. Cut some pistachio kernels into pretty
shapes and ornament the birds. Take a large square tin mould (a baking
tin will do), pour in a layer of pale aspic, and when it is all but cold
place the grouse on it breast downward, one turned one way and one the
other, then gradually fill it up with the aspic, and put on ice. Turn
out and decorate the base with chopped aspic, truffles, parsley, and
tomatoes.

Croustades of Grouse a la Diable.

Cut some fillets of grouse into cutlet shapes, also some slices of fried
bread; sprinkle the latter with grated Parmesan cheese. Put the fillets
of grouse on the cheesed bread. Mask them with a puree of tomatoes and a
tiny dust of cayenne, then add a little more grated Parmes